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Roasted chicken salad with warm honey dressing
Serves 6 Starters and mains
Ingredients
- 1.75-2kg free-range chicken, cut into 12 pieces
- 3tbsp olive oil
- 2tsp Espelette pepper (available online or in specialist stores)
- 1tbsp clear honey
- 750g sweet potatoes, peeled and cut into cubes
- 1 onion, thickly sliced
- 12 cloves garlic, un-peeled
- 50g baby spinach leaves
- small handfuls of parsley, mint and coriander leaves
For the warm honey dressing
- 4tbsp extra virgin olive oil
- 1tbsp runny honey
- juice of 1⁄2 lemon
- 1tbsp preserved lemon, diced
- 1tbsp chopped fresh coriander
- salt and pepper
Method
Preheat oven to 200C/400F/Gas 6. Place chicken in a bowl. Blend 1tbsp of the oil, Espelette pepper and some salt, and rub over the chicken. Roast for 30 minutes, then drizzle on the honey, stirring well, and bake for 5 minutes. Remove from oven and rest for 30 minutes. Meanwhile, place sweet potatoes in a roasting tin with the onion, garlic, remaining oil, salt and pepper. Roast for 45 minutes, stirring halfway through until charred and tender. Rest along with the chicken for 30 minutes.
To make the dressing, mix the oil, honey, lemon juice, preserved lemon and coriander; season to taste. Place chicken and sweet potato mix on a platter and drizzle over the dressing. Stir well and scatter over spinach and herbs.
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