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This roast chicken and salad recipe is BURSTING with summer-inspired flavours! It serves 8, so why not whip this up for Christmas lunch? Your relatives are about to be very impressed…
Pre-heat oven to 200 degrees celsius and line a deep baking tray with baking paper. Pat skin of chicken with paper towel to dry off.
Finely chop the herbs. In a small bowl, combine the herbs with the juice of 1 lemon and the 2 tbsp olive oil. Spread this mixture all over the skin of the chicken, being sure to insert under the skin on the breasts and thighs as this will add flavour. With the other lemon, poke holes in it with a knife and place the lemon inside the chicken’s cavity.
Roughly chop the onion and scatter in the bottom of a baking tray. Place chicken on the top of this and pour 1 cup of water over the whole thing. Place foil over the top of the chicken.
Place the chicken in oven for 60 minutes, adding another cup of water and placing back in the oven. Cooking time depends on the size of your chicken but should take around 50 minutes. Once cooked through let the chicken sit for 15 minutes before serving. Discard the cooked onion from the bottom of the baking tray.
Meanwhile, rinse raw quinoa thoroughly under water until the bitter taste is gone. Place in a small pot, and cover with 2 cups water and a pinch of salt. Simmer on low heat until the water has been absorbed completely by the quinoa. Set aside to cool. Finely slice red onion. Heat pumpkin seeds in a fry pan until lightly golden. Combine quinoa, pumpkin seeds, cranberries and red onion to make your salad.
Finally create your dressing by mixing 1 tbs olive oil with the remaining juice of half a lemon and the seeded mustard. Season with salt and pepper. Drizzle over salad. Remove the skin from your chicken, carve, and enjoy! You could enjoy this with a side of greens.