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.
COOK CHICKEN AND KUMARA
Preheat oven to 180ºC (360ºF) fan bake. Place chicken on a large oven tray and cook for 20 minutes.
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.
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.
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.
Carve chicken. Add kumara to salad and toss to combine. Divide salad between individual serving plates, top with chicken and drizzle with dressing.
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.
MEDITERRANEAN ROAST CHICKEN | https://www.yourultimatemenu.com/mediterranean-roast-chicken/