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

  1. Preheat your oven to 180 gas mark 6
  2. Place the chicken on a baking tray. Stuff the carcass with 1 lemon sliced, onion, thyme and garlic
  3. Brush the chicken with the honey and season with salt
  4. Bake for 1 hr 45 mins brushing with honey every 30 minutes
  5. Remove the breasts, legs and thighs
  6. Place on a large serving plate
  7. Squeeze the juice of a lemon over the chicken.
  8. For the dressing mix the oil, lime juice, chilli, ginger and scallions together
  9. Spoon the dressing over the chicken. It’s ready to serve
  10. Mix the leaves with the remainder of the dressing, feta, hazelnuts & parsley. Serve alongside the chicken
Kevin Ahearne's Honey & Lemon Roast Chicken
Kevin Ahearne's Honey & Lemon Roast Chicken

Enjoy!