One-Tray Roast Chicken, Watercress And Avocado Salad
John and Lisa have a green theme in their weekend kitchen today. Here we have Lisa's one-tray roast chicken salad with lots of gorgeous green watercress, rocket and avocado. topped with seeds it's a lovely nutritious lunch or dinner.
One-Tray Roast Chicken, Watercress And Avocado Salad
Serves 4
Ingredients
1 Whole Chicken Approx. 1.5 Kg
1 Large Onion, Sliced Into 3
Zest And Juice Of 1 Lemon
2 Garlic Cloves, Smashed
200ml White Wine Or Stock
A Large Bunch Of Parsley, Leaves Picked And Stalks Reserved
600g Of Baby New Potatoes, Halved Lengthways
Salt And Pepper
200g Green Beans, Blanched
2 - 3 Spring Onions, Sliced On An Angle
1 Bag Of Mixed Rocket & Watercress
1 Cucumber, Roughly Chopped Into Large Chunks
2 Avocados, Quartered Lengthwise
A Handful Dill, Chopped
Method
1. Preheat The Oven To 200ºc Or 180ºc Fan.
2. Zest Your Lemon And Then Squeeze The Juice Into A Bowl And Set Aside. Place The Lemon Halves In The Chicken Cavity Along With The Parsley Stalks, Smashed Garlic And A Splash Of Wine.
3. Sit The Chicken In A Snug Fitting Roasting Tin With The Onions And Rub The Skin With Olive Oil And Salt And Pepper. Place The Potatoes Around The Chicken And Roast In The Oven For About 1hr 15 Minutes To 1hr 30 Minutes.
4. Take The Chicken Out Of The Tray, Along With The Potatoes And Then Leave The Chicken To Rest. (Ensure The Juice Is Running Clear And Not Pink So You Know It Is Cooked Through). Add The Lemon Zest And Juice To The Tray And Stir Well, Scraping Any Sticky Bits Up From The Pan. Add The Watercress, Rocket, Green Beans, Spring Onions, Avocado Quarters, Parsley Leaves And Potatoes Then Coat Everything In The Lovely Juices. Joint The Chicken And Place Onto A Serving Platter Then Scatter The Salad On And Around The Chicken, Sprinkle Over The Dill And Serve.