ROAST CHICKEN & GREEN BEAN SALAD

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 So easy and SOO Delicious 

 

INGREDIENTS

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

 

ORANGE DRESSING

60ml orange juice

1 teaspoon Dijon mustard

2 tablespoons apple cider vintages

1 tablespoon extra virgin olive oil

Sea salt and olive oil

 

METHOD

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.

 So easy to prepare and cook.  

So easy to prepare and cook.  

 

Recipe inspired by Donna Hay 💋

Whole chicken from Kevin's Farm Fresh Poultry   

Vegetables from Pino's Fine Produce

Prahran Market