Ingredients
1 Whole Chicken, giblets removed.Salt and Pepper
5g Thyme Springs
1 Lemon, quartered
1 Ciabatta Loaf, broken into bite-sized pieces
80g Rocket Leaves
40g Spring Onion, sliced
30g Cashews
Salad Dressing of your choice
Method:
1.Pat the chicken dry and add salt and pepper to the chicken. Refrigerate for at least 1 hour (or up to 24 hours).2. Preheat oven to 245 C, and place a roasting pan into the oven to preheat as the oven warms. I used a cast iron skillet, make sure that the dish you use is able to handle the heat.
3. Remove chicken from refrigerator, add thyme leaves and lemon quarters to the cavity of the chicken. Place chicken upwards, with wings tucked behind the chicken and legs tied.
4. Once oven is ready, remove the ovenproof dish and place the chicken into the oven.
5. Roast chicken for 40 minutes then remove from the oven and add bite-sized bread pieces around the chicken and return to the oven for 30 minutes.
6. Remove chicken from oven and allow chicken to rest before carving. Check that the chicken is fully cooked by cutting into the chicken and seeing that the liquid is clear or checking that the internal temperature is 65 C.
7. Slice spring onions for the salad, add them to a frying pan and cook with oil for a few minutes to wilt them. In a bowl add the toasted bread pieces, Rocket, Cashews, Salad Dressing and cooked Spring Onion.
8. Toss salad to combine and serve with carved chicken.
