Great British Food Magazine's Roast Chicken and Root Veg Salad

Method

Pre-heat the oven to 200ºC/Fan 180ºC/Gas 6 and line 2 deep baking trays with baking paper.

In a bowl, mix together the fresh thyme, harissa and oil.

Marinade the chicken in this for 10 minutes (or ideally overnight); make sure it’s coated well and pop the chicken onto one of the lined trays.

Season with salt and pepper and bake for 20-25 minutes depending on the size of the chicken.

In a bowl, smother the carrots, beets, garlic and onions in the oil, salt, pepper and a little honey (do the beets separately as they will stain everything else).

Pour onto the tray and bake in the oven with the chicken for 20 minutes

To make the dressing, mix together all the ingredients, taste to season and set aside.

Heat the lentils as per the instructions on the pack, then dress with a little of your chilli oil dressing and set aside.

Now you are ready to plate up.

Place your roast veggies and chicken on a beautiful platter.

Fill bowls with the mint, toasted hazelnuts, yoghurt, lentils, dressing and beet leaves and let everyone create their own plates. Tuck in!

 

Find more recipes from Great British Food Magazine at www.greatbritishfoodmagazine.com

Ingredients

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4

  • For the chicken:

  • 4 x free range chicken supremes

  • Handful of fresh thyme

  • 2 tbsp harissa paste

  • Rapeseed oil

  • For the veg:

  • 8 rainbow carrots, cut in half down the centre

  • 4 small or 2 large rainbow beets, cut into quarters (keep the leaves if you can)

  • 8 baby red onions, cut into quarters, skins on

  • 2 garlic bulbs, cut in half through the centre

  • 1 tbsp honey

  • For the chilli oil dressing:

  • 2 garlic cloves, crushed

  • Juice of 1 lemon

  • 1 tbsp red wine vinegar

  • 1 tbsp honey

  • 2 tbsp chilli oil

  • Sea salt

  • Cracked pepper

  • To serve:

  • 250g cooked puy lentils

  • Handful of mint

  • 100g toasted hazelnuts

  • 250g yoghurt