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Serves 6

What you need:
1 x 1.35-1.5kg (3-3lb 4oz) oven-ready corn-fed chicken
few sprigs fresh thyme
3tbsp olive oil
1 x pack 3 ramiro peppers, de-seeded and cut into chunks
1 x 750g bag baby salad potatoes or small new potatoes, scrapped
25g (1 oz )pine nuts, lightly toasted
95g (3 1/2 oz) Greek Kalamata olives, pitted
2 tbsp fresh basil or mint leaves
salt and freshly ground black pepper

grated zest and juice of 1 lemon
1 tbsp white wine vinegar
2 tbsp grainy mustard
2 tbsp clear honey
100ml (3 1/2fl oz) olive oil
salt and freshly ground black pepper

How to prepare

Preheat the oven to 190ºC/375ºF/gas mark 5.
Remove the wrappings from the chicken and make a note of the wight of the bird. Check that it is trussed with legs close to the body and stuff the thyme into the cavity.
Rub the bird all over with 2 tbsp of the olive oil and season with salt and freshly ground black pepper.
Calculate the cooking time required by allowing 20 mins per 500g (1lb 2oz) weight, plus 20 mins.
Place the chicken on the side of its breast on a rack standing in a roasting tin and set in the preheated oven.
After 20 mins roasting time, turn the bird to the other side and roast for a further 20 mins.
Finally, turn the bird breastbone uppermost, baste the pan juices and roast for the remaining time.
While the chicken is cooking, put the pepper pieces in a roasting tin and turn them in the remaining olive oil.
Put the peppers in the hot oven and roast for the final 15 mins of cooking time to tenderize – give them a stir just once.
To test if the chicken is cooked through, push a knife or skewer into a thigh. The juice should run clear. If there is any hint of pink, return the chicken to the oven for a further 15 mins and test again.
Transfer the cooked chicken to a platter and leave to cool.
When the pepper pieces are ready, let them cool – ramiro peppers are very sweet and tender so there is no need to skin these.
Cook the potatoes in boiling salted water for 12-15 mins or until tender.
Meanwhile, prepare the dressing by combining everything in a large mixing bowl and mixing well – taste for seasoning.
Drain and halve the potatoes and, while they are still warm, stir them into the dressing and leave to cool.
To serve, break the cooked chicken flesh up into chunky bits, discarding all skin and bones.
Turn the chicken into the bowl.
Add the pepper pieces and their juices, the toasted pine nuts and the olives.
Turn everything together and lastly, add a seasoning of salt and ground pepper and the chopped herbs.
To serve, mix the salad again and spoon on to a platter.

Per serving: 493 cals, fat 27g, sat fat 4g, protein 35g, carbs 28g, added sugar 5g, salt 0.9g, fibre 3g


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