Honey & Lemon Roast Chicken with spring leaves, feta & hazelnut.
Ingredients
- 1 large free range chicken
- 1 onion peeled and diced
- 2 lemons
- 10 sprigs of lemon thyme
- 2 cloves garlic
- 100ml honey
- 1 deseeded red chilli finely sliced
- 50ml rapeseed oil
- 6 scallions finely chopped
- 1tsp fresh ginger
- Juice of 1 lime
- 100g feta crumbled
- 400g salad leaves
- 80g toasted hazelnuts
- 400g spring leaves
Method
- Preheat your oven to 180 gas mark 6
- Place the chicken on a baking tray. Stuff the carcass with 1 lemon sliced, onion, thyme and garlic
- Brush the chicken with the honey and season with salt
- Bake for 1 hr 45 mins brushing with honey every 30 minutes
- Remove the breasts, legs and thighs
- Place on a large serving plate
- Squeeze the juice of a lemon over the chicken.
- For the dressing mix the oil, lime juice, chilli, ginger and scallions together
- Spoon the dressing over the chicken. It’s ready to serve
- Mix the leaves with the remainder of the dressing, feta, hazelnuts & parsley. Serve alongside the chicken
Enjoy!
