Got a favourite meal that's just too naughty to eat all the time? why not try turning it into a salad? Here's how we like to eat our roast chicken dinners, cutting the calories without curbing any flavour!
You will need:
- Roast chicken pieces (choose whatever part of the bird you like most, we use thighs)
- 4 medium potatoes, peeled and diced
- 1 bunch of asparagus
- 2 large handfuls of green beans
- 1 punnet of cherry tomatoes
- 1 spanish onion
- 6 cloves of garlic
- A whole bunch of parsley
Prepare all your ingredients while the oven warms to a hot temperature (roughly 200oC).
Asparagus and tomatoes can be placed on an oven tray along with sliced red onions and peeled garlic cloves as shown in the picture.
When the oven has reached temperature, put the potatoes with some oil in first, followed by the chicken in a separate dish roughly 15 mins later.
Roughly chop the parsley, stems and all, and add it to a large serving bowl.
When the potatoes and chicken are 10 minutes away from being ready, blanch the halved green beans in boiling water and place the asparagus, tomatoes, red onion and garlic in the oven to roast.
You will know the chicken is cooked when you pierce the thickest part and the juices run clear.
Once it is ready, pull it apart with 2 forks while it is still hot and add it to the large serving bowl.As the remainder of the roasted vegetables come out of the oven add them to the serving bowl as well.
We like to serve ours with a lemon vinaigrette before giving it a final toss to serve!
B O N A P P E T I T !
No comments:
Post a Comment