Being sunday I thought that this would be an appropriate recipe to share, because who doesn’t love a roast on a sunday?
Whilst looking for some inspiration online I set a challenge to myself: to find a quick and easy recipe that it’ll use (possibly) as many ingredients as I already have in my fridge. It wasn’t as easy as I thought, but thanks to Jamie Oliver I found what I needed.
This salad is also healthy (which is a major bonus) and really really tasty. Please note: my version is slightly different from the original one.
Here is a list of what you are going to need:
For the Roast Chicken
1 Free Range chicken
juice of a lemon
500 gr of cherry tomatoes
1 bulb of garlic
For the salad
200 gr of green beans
Extra virgin olive oil
6 spring onions
bread (I’ve used 2 slices of toasted bread)
So, first up pre-heat your oven and marinate your chicken with oil, salt and pepper. I’ve used leftover chicken strips instead, but the original recipe says that “it’s fully worth cooking the whole chicken to perfection”, so why not trying?
Once you’ve mixed these flavors you can put the chicken into the roasting tray and leave it cooking for an hour (if you have used chicken strips instead, as I did, half of the time will be enough).
Whilst the chicken is cooking you can start with the preparation of the salad. Cut the cherry tomatoes into halves and mix them with the garlic cloves. After 30 minutes throw them into the roasting tray with the chicken.
Once the the chicken is thoroughly cooked, remove it from the tray and leave it to cool down. Put the bread into the tray and leave it into the oven for 20 mins until crispy and slightly brown.
Remove the skin from the chicken and mix the meat with the resting juices. Cook your green beans for up to 6 minutes and add them to the meat, then add extra virgin olive oil, parsley and spring onions. Finally put the chicken back into the oven until crispy. Serve everything together in a tray (as I did) or a nice platter.
And .. Bon Appetit! Hope you ‘ll enjoy it as much as I did 🙂