Ingredients:
1 Sustainably Sourced Range Chicken
2tbsp Coconut Oil
1tsp Turmeric
1tsp Cumin
5 Rosemary stalks
2 Lemons
Pink Himalayan Salt & Pepper
70g Rocket
2 Red Peppers
3 Carrots
10 Radishes
150g Sugar Snap Peas
3tbsp Extra Virgin Olive Oil
Instructions:
- Take the Chicken out of the fridge an hour before you roast it & allow it to get to room temperature.
- Whack the oven on to 180°C
- Put the Chicken in a roasting tray, cover with the Oil, Turmeric, Cumin, Rosemary & a good sprinkling of Salt & Pepper. Slice 1 Lemon into 4 & stuff into the birdie
- Pour 400ml / 2 cups of water into the tray, cover loosely in foil & pop in the oven
- Roast for 40 minutes, remove & using a large spoon scoop up the juices & pour over the bird. Pop back in the oven for another 30 mins with the foil on
- Remove, baste again with the juices and pop it in for 25 mins with the foil off in order to turn the skin crispy
- Meanwhile make your salad: combine the Rocket, sliced Peppers, grated Carrots, halved Radishes & thinly sliced Sugar Snap Peas
- Cover in Oil, the juice from your other Lemon & a good dash of Salt & Pepper
- Remove your Chicken, let it rest for c. 15 minutes then carve up and eat away
*This is also great with our Classic Sweet Potato Wedge.
Serves: 4
