Print Options:

Herby Lemon Roast Chicken & Lentil Salad

Yields4 ServingsPrep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

Enjoy the home comforts of roast chicken with this healthy salad. Perfect for lunch or dinner.

Herby Lemon Roast Chicken & Lentil Salad

For the Roast Chicken:
 1 Whole Chicken
 Handful Rosemary, sprigs & 1 tbsp chopped
 Handful Thyme, sprigs & 1 tbsp chopped
 1 Lemon, cut into quarters
 1 tbsp Avocado Oil & Garlic
For the Salad:
 1 bag Sweet Stem Broccoli, lightly steamed
 200 g Green beans, topped & tailed, lightly steamed
 1 can Lentils, rinsed and drained
 1 block Creamy Feta, cubed
 ½ cup Pitted kalamata olives
 Handful of Italian Parsley
For the Dressing:
 ½ cup Avocado Oil infused with Garlic
 1 Garlic clove, crushed
 ½ Lemon, juice only
 ½ tsp Sea salt
 1 tsp Thyme Honey
1

Preheat the oven to 180C.

2

For the Roast Chicken: Place chicken on a lined roasting tray and stuff with the quartered lemons and a few sprigs of rosemary and thyme. Tie legs together with string. Drizzle with oil and sprinkle with chopped rosemary and thyme, then season with salt.

3

Roast in the oven for 90 minutes, basting every 30 minutes until the juices run clear. Remove from the oven, let cool, discarding the lemon quarters, and removing the bones (you can save these to make stock). Reserve roasting juices for dressing. Carve the roast chicken like you normally would, leaving that beautiful crispy skin on.

4

For the Dressing: Mix oil, garlic, lemon juice, honey and salt in a jar. Shake well. Add the chicken juices to the dressing and give it another shake just before serving.
To Serve: In a large serving bowl arrange the sweet stem broccoli, lentils, green beans, feta and olives. Top with chicken and parsley. Pour the dressing over.

Nutrition Facts

Servings 4