MEDITERRANEAN ROAST CHICKEN
PRINT RECIPE PDF

An easier version of a full roast meal. This Mediterranean roast chicken uses butterflied chicken for quicker cooking, and is served with roast kumara mixed into a tasty salad.

An easier version of a full roast meal. This Mediterranean roast chicken uses butterflied chicken for quicker cooking, and is served with roast kumara mixed into a tasty salad.

I like to cook the kumara pieces on the same tray as the chicken, to infuse flavour (and a bit of fat!) into them. They don’t go as crisp this way though, so it’s a good idea to transfer them to a separate tray and finish cooking while the chicken rests. A little bit of admin, but worth it!

 

PRINT RECIPE PDF
An easier version of a full roast meal. This Mediterranean roast chicken uses butterflied chicken for quicker cooking, and is served with roast kumara mixed into a tasty salad.

MEDITERRANEAN ROAST CHICKEN

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 1 hour
Serves: 4

An easier version of a full roast meal. This Mediterranean roast chicken uses butterflied chicken for quicker cooking, and is served with roast kumara mixed into a tasty salad.

QUICK PRINT

Ingredients

CHICKEN

  • 1.1 kg butterflied chicken (ideally Mediterranean flavoured) (2lb 5oz)

KUMARA

  • 600 g red kumara (1lb 5oz)
  • 1/2 Tbsp olive oil

SALAD AND DRESSING

  • 120 g baby leaf lettuce (4.2oz)
  • 1 capsicum (any colour)
  • 100 g feta cheese (3.5oz)
  • 1/3 cup sliced sundried tomatoes (50g)
  • 1/4 cup roasted almonds (40g)
  • 5 Tbsp plain, unsweetened yoghurt
  • 3 Tbsp aioli
  • 2 Tbsp cold water
  • 1 tsp wholegrain mustard

Instructions

  1. COOK CHICKEN AND KUMARA

    Preheat oven to 180ºC (360ºF) fan bake. Place chicken on a large oven tray and cook for 20 minutes.

  2. Meanwhile, peel and dice kumara into 2cm (0.8in) cubes. Toss with oil and season with salt and pepper. Once chicken has cooked for 20 minutes, add kumara to tray and roast for a further 25 minutes.

  3. PREPARE SALAD AND DRESSING

    Place lettuce in a large salad bowl. Dice capsicum and feta. Place capsicum, feta, sundried tomatoes and almonds on top of lettuce. Make dressing by whisking together yoghurt, aioli, water and mustard. Season to taste with salt and pepper.

  4. FINISH OFF CHICKEN AND KUMARA

    Remove chicken and kumara from oven. Ensure chicken is cooked through. Line a clean oven tray with baking paper and transfer kumara to this. Place back in the oven for 5-10 minutes to crisp up. Meanwhile, cover the chicken with foil and leave to rest for 5-10 minutes.

  5. SERVE

    Carve chicken. Add kumara to salad and toss to combine. Divide salad between individual serving plates, top with chicken and drizzle with dressing.

Recipe Notes

WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: Make sure butterflied chicken is gluten-free. Use gluten-free aioli.
INGREDIENT SWAPS / NOTES: A garlic and herb-flavoured butterflied chicken would be a good alternative. Check cooking instructions on the packet. You can use any coloured kumara. Sundried tomatoes can be swapped for fresh tomatoes.
STORING AND REHEATING: For a hot meal, store salad separate from chicken and kumara. Reheat chicken and kumara in the microwave and dress salad just before serving. Alternatively, store individual portions in the fridge and eat as a cold salad.

 

ALSO ON THE MENU

 

WANT TO SHARE?

Leave a Reply

Your email address will not be published. Required fields are marked *