ROAST CHICKEN & GREEN BEAN SALAD
So easy and SOO Delicious
1 large whole chicken
50 g unsalted butter, softened
3 cups fresh or frozen green peas
3 large green chilli, thinly sliced
1 red onion, thinly sliced
250g green beans, trimmed and blanched
1 teaspoon orange rind
200g baby sorrel leaves
CHICKEN SPICE RUB
2 teaspoons instant coffee granules
2 teaspoons ground allspice
2 teaspoon ground oregano
2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 tablespoon sea salt flakes
2 teaspoon brown sugar
60ml orange juice
1 teaspoon Dijon mustard
2 tablespoons apple cider vintages
1 tablespoon extra virgin olive oil
Sea salt and olive oil
Preheat oven to 220*C
To make the spice rub, place the coffee, allspice, oregano,paprika,black pepper, cayenne pepper,salt and sugar in a small bowl and mix to combine.
Place in the oven and cook for 20 minutes. Reduce heat to 180*C and cook for a further 40 minutes or until cooked through and the skin is dark and golden.
While the chicken is cooking , make the orange dressing. Place the juice, mustard, vinegar,oil salt and pepper in a small bowl and whisk to combine. Set aside.
Place the peas , chilli, onion, beans, orange rind and sorrel in a large bowl. Add the dressing and toss. Sprinkle salt and pepper.
Place the chicken on top and serve.
Recipe inspired by Donna Hay 💋
Whole chicken from Kevin's Farm Fresh Poultry
Vegetables from Pino's Fine Produce