Chicken Quick

Mayo-roasted chicken with Waldorf salad and tarragon

Name: Mayo-roasted chicken with Waldorf salad and tarragon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2kg whole chicken, butterflied; 300g mayonnaise; Juice of 1 lemon; 3 Granny Smith apples, thinly sliced; 3 celery stalks, leaves picked, stalks thinly sliced; 1 red onion, thinly sliced; 200.00g walnut; 170g raisins; 62.50 ml tarragon leaves, roughly chopped; 30.00 ml white wine vinegar; 60ml olive oil

2 ratings

45m

Shannon Bennett's mayo-roasted chicken with waldorf salad and tarragon — Mayo-roasted chicken with Waldorf salad and tarragon

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by Shannon Bennett

Chef

Mar 26, 2016

This mayo-roasted chicken with Waldorf salad and tarragon is a foolproof dinner for the whole family. It's quick, delicious and packed full of flavour.

1.2kg whole chicken, butterflied
1 cup (300g) mayonnaise
Juice of 1 lemon
3 Granny Smith apples, thinly sliced
3 celery stalks, leaves picked, stalks thinly sliced
1 red onion, thinly sliced
1 cup (100g) walnuts, toasted, chopped
1 cup (100g) walnuts, toasted, chopped
1 cup (170g) raisins
1/4 cup tarragon leaves, roughly chopped
1 1/2 tbs white wine vinegar
1/4 cup (60ml) extra virgin olive oil

Method

1.

Preheat oven to 250°C. Brush chicken with 2 tbs mayonnaise. Place, skin-side up, on a wire rack set over a baking paper-lined baking tray. Roast for 15 minutes or until golden. Reduce oven to 150°C and cook for a further 30 minutes or until cooked through. Remove and rest for 10 minutes.
2.

Combine lemon juice and remaining mayonnaise in a bowl. Season. Place apple, celery leaves and stalks, onion, nuts and raisins in a large bowl. Toss with dressing.
3.

To make tarragon oil, combine tarragon, vinegar and extra virgin olive oil in a bowl.
4.

Serve chicken with Waldorf salad and a drizzle of tarragon oil.