Roast Chicken with Lemon & Spring Salad

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Serves 4-6

An quick, easy and tasty way to enjoy a whole chicken. Adding the lovely blend of radicchio, kale and mustard leaves, gives the roasted lemony chicken both colour and pepperiness!


Ingredients

1 jointed Sutton Hoo Chicken (cut into eight pieces)
Mixed Spring Salad
1 lemon

From our cupboard:

2 cloves of garlic
A good pinch of mixed herbs
Olive oil
Salt and pepper



Method

Preheat the oven to 200 C/gas mark 6

Season the chicken portions with olive oil, dried mixed herbs & two crushed garlic closes and put into a roasting tin. Cut the lemon in half, squeeze the juice over the chicken, and put the empty shells into the roasting dish.

Roast for 40 minutes, and then remove from the oven. then tear up the mixed spring salad leaves and tuck them in under the chicken portions, so they are sitting in the sauce. Return to the oven for a further 6-8 minutes.

Remove from the oven, and service with either steamed rice or cous cous.