Green Gem salad
This fresh salad is very low in fat, a perfect accompaniment to heavy BBQ food
Roast souvlaki-spiced chicken
Serves 4 - 6
Easy
Prep:
Cook:
plus at least 3 hrs marinating and resting
Enjoy chicken and chips with a Greek-style makeover using a gorgeous spice rub then cooking the chicken until tender. Serve with our confit tomatoes
Skip to ingredients
- 2 lemons1 zested and juiced, 1 cut in half
- 4 garlic clovescrushed
- 2 tsp dried oregano
- 1 ½ tsp sweet smoked paprika
- pinch of ground cinnamon
- 50ml olive oil
- 1 whole chickenaround 1.8kg
- 2 red onionsthickly sliced
- 2 thick sprigs rosemary
- 750g baby potatoeshalved if large
Nutrition: Per serving (6)
- kcal560
- fat30g
- saturates7g
- carbs21g
- sugars4g
- fibre4g
- protein49g
- salt2.01g
Method
step 1
In a bowl, combine the lemon zest and juice, garlic, oregano, paprika, cinnamon and olive oil with 2 tsp flaky sea salt and lots of black pepper. Set the chicken in a large roasting tin and remove any string. Add the remaining cut lemon inside the cavity and slather over the oil mixture. Leave to marinate in the fridge for at least 3 hrs, uncovered. Will keep chilled for up to 24 hrs.
step 2
Remove the chicken from the fridge an hour before you want to start cooking so that it comes to room temperature. Heat the oven to 160C/140C fan/gas 3. Remove the chicken from the tin and scatter in the onions, rosemary and potatoes. Pour in 100ml water and add the chicken back on top. Roast for 2-2 1/2 hrs until the chicken is cooked through, browned and fall-apart tender. Remove and set aside to rest for 30 mins. Pour any excess roasting juices carefully out of the corner of the pan into a jug and keep the potatoes warm in a low oven. Skim any fat from the top of the juices and warm it through in a saucepan before serving.
step 3
Serve the roast chicken carved on a platter with the potatoes, red onions and the roasting tin juices drizzled over the top.
