This crispy roast chicken and sourdough salad is the perfect way to use up all the bread we’ve been baking throughout lockdown. Just slice off the crusts, pan fry it in the juices from the roast chicken, and get the outsides all golden and crunchy. Delicious.

And the secret to getting the skin of your chicken nice and crispy? Rub plenty of olive oil all over it prior to roasting, and then keep the oven up nice and hot.

This recipe serves four, with each serving delivering 755 kcal and 55g protein.

What You’ll Need:

1 small whole chicken
1 small brown onion, peeled and quartered
120g baby rocket, or about three big fistfuls
2 thick slices wholemeal sourdough, crusts removed and roughly torn
3 tb pine nuts
3 tb currants or dried cranberries (unsweetened)
3 tb red wine vinegar
1 tb honey
1 tb extra virgin olive oil, plus extra for roasting
sea salt and black pepper, to taste

Method:

Preheat the oven to 220 degrees Celsius.

Rub plenty of olive oil all over the chicken skin, then crack pepper all over the top. Place the onion quarters into the cavity, transfer to a roasting dish, and place in the oven for 60-70 minutes. You’ll know the chicken is done when you can skewer the thigh and have the juices run clear.

Cover the chicken with foil and leave to rest while you make the salad.

First, collect a tablespoon of the pan juices and transfer to a small, oven-safe frying pan over a medium heat. Once the pan is nice and hot, fry the chunks of sourdough, turning regularly to collect the juices. They’ll need about two minutes on each side, or until golden. Transfer the pan to the oven and cook for 3-5 minutes or until the bread is just crunchy. Place to one side.

Meanwhile, in a second frying pan, toast the pine nuts for 1-2 minutes over a medium heat. Once they start to brown and smell fragrant, reduce the heat and add the currants/cranberries, vinegar, and honey. Cook for 2-3 minutes, stirring regularly, and then remove from heat.

In a large bowl, dress the rocket with a tablespoon of extra virgin olive oil.

Carve the chicken, leaving the skin on, and toss through the rocket along with the bread.

Pour the pine nut mix over the top, season with salt and pepper, and serve.

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