Roast Chicken with Hellenic Grain Salad

Prep & Cook

80 min

Serves

Difficulty

Medium

Ingredients

Chicken

2.3kg whole free range chicken

1 carrot

1 onion

1 celery stick small

½ lemon

2 garlic cloves

2 sprigs fresh thyme

1 sprig fresh rosemary

Pinch pepper

Pinch salt

2 tbsp olive oil

1 cup chicken stock or water

Salad

1 bunch coriander, shredded

1/2 bunch Parsley, shredded

1/2 red onion, Finely diced

1 cup freekeh

1 cup du puy lentils

2 tbsp pumpkin seeds, toasted

1 tbsp slivered almonds, toasted

2 tbsp baby capers (in brine)

1/3 cup currants

1 tbsp red wine vinegar

3 tbsp extra virgin olive

Pinch of flake salt to taste

230g thick greek yoghurt

1 tsp cumin toasted and ground

1 tbsp honey

1 pomegranate, deseeded

Nutrition per serving

Calories

295

Protein

24g

Fat

20g

Carbs

Sugars

Description

Indulge in a Greek-inspired feast with our Roast Chicken with Hellenic Grain Salad, a delicious alternative to your traditional Sunday roast.

Serving 4-6 guests, this dish is perfect for entertaining, offering a heart-healthy option that doesn't skimp on flavour. Packed with nutrients and full of hearty goodness, the Hellenic Grain Salad complements the tender, perfectly roasted chicken for a balanced and delicious meal.

Achieve that golden brown perfection for your chicken using our Blu. Roasting Pan, designed to deliver even cooking and impeccable results every time.

Method

Chicken

Preheat the oven to 180c. Pat chicken dry, and place in our baking dish or roasting pan. Remove any giblets or organs from the center of the chicken. Stuff chicken with carrots, onion, garlic, celery & lemon. Leave extra vegetables and lemon around the chicken in the dish.

Tie the chicken legs together with kitchen string/twine. Pour chicken stock into base of the baking dish. Drizzle the chicken with olive oil and rub the oil all over the skin of the chicken. Sprinkle with salt and pepper.

Bake the chicken uncovered for 1 hour. After an hour, cover the chicken with foil and bake for an additional 15-30 minutes. You can also baste the chicken with the drippings.

Use a meat thermometer to check internal temperature – it should be 75-80c. Allow the chicken to rest for 10minutes. Slice and enjoy!

Salad

Blanch freekeh and Du Puy lentils separately in boiling water until both just cooked. Drain well and allow to cool.

Mix the yoghurt, cumin and honey until combined. In a medium bowl place the coriander, parsley, red onion, freekeh, lentils, toasted nuts and seeds, capers, currants, red wine vinegar and olive oil. Mix well, season to taste.

Place into serving dish and top with cumin yoghurt and pomegranate seed.

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