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Chicken & lentil salad with caper dressing
Baby Swiss chard & lemon
Baby Swiss chard & lemon
Serves 6
Cooks In1 hour 25 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 676 34%
Fat 47.3g 68%
Saturates 12.7g 64%
Sugars 2.2g 2%
Salt 1.7g 28%
Protein 55.2g 110%
Carbs 5.4g 2%
Of an adult's reference intake
Ingredients
- 1 x 1.6 kg whole free-range chicken
- 1 lemon
- olive oil
- 150 g cooked lentils
- 4 handfuls of baby Swiss chard or other small leaves
- CAPER DRESSING
- 3 tablespoons capers
- ½ a lemon
- extra virgin olive oil
- 3 tablespoons thick Greek-style yoghurt
Recipe From
Jamie Magazine
By Andy Harris
Method
- Preheat the oven to 200ºC/400ºF/gas 5.
- Finely slice and arrange the lemon in a double layer down the middle of a roasting tin. Sit the chicken on top, making sure all the lemon is covered. Season the chicken skin and drizzle with olive oil.
- Roast in the oven for 15 minutes, then lower the temperature to 180ºC/350ºF/gas 4 and continue cooking for 50 minutes, or until the chicken’s juices run clear when the thickest part of the thigh is pierced with a skewer.
- Leave to rest for 10 to 15 minutes.
- Shred the meat from the chicken and, in a large bowl, toss with the lemon slices, lentils and leaves.
- Chop the capers and mix with the lemon juice, 3 tablespoons of extra virgin olive oil and the yoghurt, then drizzle over the salad and serve.
