Zesty Roast Chicken Salad

Ingredients

Cooks in:30 minutes        Serves:4

• 1 lemon
• 1 orange
• 4 free range chicken breasts, with skin
• 1 Tbsp fresh ginger, finely chopped
• Salt and freshly ground black pepper
• 1 Tbsp olive oil
• 2 Tbsp honey

What to do

1. Preheat the oven to 180C. Zest 1 lemon and half the orange and then quarter them. Place the chicken in a roasting dish. In a small bowl, combine the lemon and orange zest with the juice and the ginger. Generously baste all sides of the chicken including under the skin with salt and pepper and as much of the zest mixture as possible. Drizzle over the honey and olive oil.

2. Roast for 30 minutes, and re-brush the chicken with the juice at least once during cooking. If the skin browns too quickly, cover the chicken with foil until the last 15 minutes.

3. Transfer the chicken to a cutting board, cover with tin foil and let it rest for 15 minutes, this will make it much more tender.

4. Pour the pan juices into a pot, add 2 tsp cornflour and simmer until you have a delicious gravy to serve with the carved chicken.

*You could also follow the same instructions but use fresh thyme and garlic instead of orange and honey.

 

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