Full Recipe

Roasted chicken with chickpeas, kumara & vege salad

roasted chicken

As with many recipes these last few months, I started by making this dish more complicated but I quickly ended up with this – quick and easy using ingredients brought home from the market. Every weekend I buy what looks tempting and then come up with something.

The chicken came from Karapiro meats, the vegetables and fruits fromGarden for the people, the feta-stuffed olives from Tahsin Turkish Bazar and Fresh herbs from our garden but easily available from Garden for the people. And I found the tin of chickpeas in my pantry!

Ingredients
2 chicken Marylands
2 lemons, zest and juice
1 orange, zest and juice
2-3 cloves garlic, peeled – crushed
Salt and pepper
Fresh herbs – thyme, 2-3 bay leaves, sprig of rosemary

Salad ingredients
2 kumaras, scrubbed and cut into cubes
Good handful of feta-stuffed olives, each cut crosswise into 3 slices
2 oranges, peeled and cut into cubes
1 tin of cooked chickpeas, drained, rinsed and dried on papertowels
Handful of cherry tomatoes, big ones cut in half
Baby spinach leaves, about a cup
1 bunch coriander, roughly chopped (remove any large stalks)
Olive oil
Salt and Peper

Method
1. Heat the oven to medium heat (about 180°C)
2. In an oven dish, mix together the lemon and orange juices and zest, crushed garlic and fresh herbs. Season the chicken and then toss in this mixture and leave it for an hour.
3. Bake the chicken for 45-60 minutes, check halfway through and if the liquid is evaporating add a good splash of white wine, stock/or water. Baste the chicken pieces with the liquid.
4. Toss the kumara pieces in a little olive oil and seasonings and cook for about 30 minutes in another baking dish in the oven at the same time as the chicken. Take the Kumara out of the oven, cool a little and cut any bigger pieces in half.
5. Place the chickpeas, kumara pieces, orange pieces, cherry tomatoes and feta-stuffed olives in a bowl.
6. Once the chicken is ready, remove from oven and rest it for about 10 minutes.
7. In a small bowl or jar, make a dressing by mixing a little olive oil with 2-3 large spoonfuls of the cooking liquid from the chicken roasting dish (try to avoid taking too much fat)
8. Add the spinach leaves and coriander to the other vegetables and pour over the dressing and toss everything well.
9. Serve with the chicken. The flavours and textures end up being well balanced. The chicken should be moist and tender with the flouriness of the chickpeas and kumara balanced by the acidity of the oranges, lemons and tomatoes with a bit of crunch from the spinach and coriander.

As we discovered, the leftover salad went equally as well with panfried fish the next night!