Salt-baked chicken with zucchini, lemon and basil salad
serves
4
"It's hard to go past a roast chook" - Matt Moran.
Ingredients (15)
- 100g unsalted butter, softened
- 1 tbs store-bought basil pesto
- 1 garlic clove, finely chopped
- 1.4kg whole chicken
- 2kg rock salt
- 1 tbs picked rosemary leaves (we used Woolworths Macro)
- 6 eggwhites
- 1/2 preserved lemon, finely chopped
- Pinch dried chilli flakes
- Juice of 1/2 a lemon
- 1/3 cup (80ml) extra virgin olive oil
- 4 zucchini, very thinly sliced (we used a mandoline)
- 4 yellow squash, very thinly sliced (we used a mandoline)
- 1/2 bunch basil, leaves picked
- Baby purple basil leaves (optional), to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 200°C. Grease a baking tray and line with baking paper.
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2.Combine butter, pesto and garlic in a bowl. Loosen skin of chicken by running your fingers underneath skin, carefully pulling it away from flesh. Spread butter mixture under skin of chicken over breasts
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3.In a bowl, combine rock salt, rosemary and eggwhites to make a slurry. Place one-third salt mixture on prepared tray and top with chicken, breast-side up. Tie legs together with kitchen string and cover chicken with remaining salt mixture, packing all over to seal. Bake for 1 hour, then remove from oven and stand for 20 minutes to rest.
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4.Meanwhile, to make the salad, combine preserved lemon, chilli, lemon juice, oil and a pinch of freshly ground black pepper in a bowl and whisk until combined. Toss zucchini and squash in the dressing, add basil and transfer to a serving platter.
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5.Using the back of a knife, break the salt crust, carefully remove chicken and carve into pieces. Scatter salad with purple basil, if using, and serve chicken with salad
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