Ingredients:
- 1 x 1.4kg whole chicken
- 2 lemons, halved
- 1 brown onion, halved
- 2 bulbs of garlic, tops cut off
- Fresh parsley & dill
- 2 tbsp SPAR olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- ½ tsp oregano, dried
- ½ tsp dried thyme
- 1 pinch of cayenne pepper
- Salt and black pepper
- For the spring potato salad
- 1kg baby potatoes
- 250g asparagus, trimmed
- 4 radishes, thinly sliced
- 200g frozen petit pois, cooked
- 110g rocket
- Handful of fresh chives
- Handful of fresh dill
- Handful of fresh parsley
- 1 tbsp SPAR Olive Oil
- Sea salt & cracked black pepper
- Zest of half a lemon
- For the salad dressing - 3 tbsp extra-virgin SPAR Olive Oil, 2 tbsp fresh lemon juice,1 tbsp red wine vinegar, 1 tbsp mustard, sea salt & cracked black pepper
Method:
- Allow the chicken to sit at room temperature for 30 minutes before roasting.
- While the chicken is sitting, prepare the rub. In a bowl, combine the olive oil, lemon juice, garlic, paprika, oregano, thyme, cayenne and some salt and black pepper.
- Preheat the oven to 190˚C/170˚C fan/gas mark 5. Push one halved lemon, one halved onion and a garlic bulb inside the cavity of the chicken.
- Place the chicken in a baking dish or roasting tin. Pour the rub mixture over the chicken and rub it into all sides. Place the other halved lemon and garlic bulb in the dish with the chicken. Add the herbs.
- Roast for 1 hour 20 minutes or until the chicken is completely cooked and the juices run clear when the thickest part of the thigh is pierced with a skewer.
- Transfer to a plate, tent loosely with foil and allow to rest until cool enough to carve.
- To make the salad, cover potatoes with four centimetres of cold water in a pot and bring to a boil over high heat. Add salt to the pot and reduce the heat to a low boil. Cook potatoes until fork-tender, about 10-15 minutes. Drain, transfer to a baking dish. Drizzle with olive oil and bake for 10-15 minutes until golden. Once baked, set aside to cool.
- Add the asparagus to another baking tray, drizzle with olive oil, salt and pepper and bake for 10-15 minutes until nicely browned with some charred spots. Set aside.
- Add all of the dressing ingredients to a jar, screw on the lid and shake vigorously until the dressing is emulsified.
- Add the cooled potatoes, asparagus, peas, radish, rocket, chives, dill and parsley to a large bowl. Pour over the dressing, add the lemon zest and toss gently to combine. Season with salt and pepper to taste.
- Serve alongside the roast.
