Chicken

Roast chicken with witlof, grape and walnut salad

Name: Roast chicken with witlof, grape and walnut salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1.75kg free-range chicken, butterflied; 1/3 cup (80ml) olive oil; Finely grated zest and juice of 1 lemon; 4.00 tbs verjuice; 3 garlic cloves, crushed; 3 lemon thyme sprigs, leaves picked; 5 oregano sprigs, leaves picked; 1 tsp crushed mountain pepperberries (or freshly crushed black peppercorns); 2 white witlof, leaves separated; 2 red witlof, leaves separated; ½ bunch flat-leaf parsley, leaves picked; ½ cup (50g) walnuts, toasted; 100g red seedless grapes; Micro herbs to serve (optional); ¼ cup (60ml) extra virgin olive oil; 1 tsp wholegrain mustard; Juice of ½ lemon

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15m

40m

Roast chicken with witlof, grape and walnut salad

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 01, 2017

The combination of fresh salad and perfectly roasted chicken. What could be better on summer night?

1.75kg free-range chicken, butterflied
1/3 cup (80ml) olive oil
Finely grated zest and juice of 1 lemon
2 tbs verjuice
3 garlic cloves, crushed
3 lemon thyme sprigs, leaves picked
5 oregano sprigs, leaves picked
1 tsp crushed mountain pepperberries (or freshly crushed black peppercorns)
2 white witlof, leaves separated
2 red witlof, leaves separated
½ bunch flat-leaf parsley, leaves picked
½ cup (50g) walnuts, toasted
100g red seedless grapes
Micro herbs to serve (optional)

Dressing

¼ cup (60ml) extra virgin olive oil
2 tbs verjuice
1 tsp wholegrain mustard
Juice of ½ lemon

Method

1.

Preheat oven to 220°C. Butterfly chicken by cutting out backbone. (Your butcher can do this.) Slash 2-3 times through thickest part of the breasts and legs. Place chicken skin side-up on a paper-lined oven tray.
2.

To make the marinade, place olive oil, lemon zest and juice, verjuice, garlic, lemon thyme, oregano and peppercorns into a processor. Blitz until well combined and season. Pour two-thirds of marinade over chicken. Set aside for 20 minutes to develop flavours.
3.

Place in oven and roast 30-40 minutes until cooked through. Remove from oven and rest 10 minutes, covered loosely with foil.
4.

Meanwhile, for the dressing, place ingredients in a bowl. Season and combine.
5.

Place witlof, parsley, walnuts, grapes and dressing into a large bowl. Toss to combine. Cut chicken into 8 pieces and place on a platter. Top with remaining marinade and micro herbs (if using). Serve with salad.