Jamie Magazine
By Andy Harris
1 hr 25 mins
Not Too Tricky
serves 6
About the recipe
This salad, a kind of caesar with earthy Mediterranean flavours, can also be made with leftover chicken.
Recipe From
Ingredients
1 x 1.6kg whole free-range chicken
1 lemon
olive oil
150g cooked lentils
4 handfuls of baby Swiss chard or other small leaves
CAPER DRESSING
3 tablespoons capers
½ a lemon
extra virgin olive oil
3 tablespoons thick Greek-style yoghurt
Method
- Preheat the oven to 200ºC/400ºF/gas 5.
- Finely slice and arrange the lemon in a double layer down the middle of a roasting tin. Sit the chicken on top, making sure all the lemon is covered. Season the chicken skin and drizzle with olive oil.
- Roast in the oven for 15 minutes, then lower the temperature to 180ºC/350ºF/gas 4 and continue cooking for 50 minutes, or until the chicken’s juices run clear when the thickest part of the thigh is pierced with a skewer.
- Leave to rest for 10 to 15 minutes.
- Shred the meat from the chicken and, in a large bowl, toss with the lemon slices, lentils and leaves.
- Chop the capers and mix with the lemon juice, 3 tablespoons of extra virgin olive oil and the yoghurt, then drizzle over the salad and serve.
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