Zesty Roast Chicken Salad

15 03 2011

There are so many things right with this, starting with the fresh citrusy punch of the orange and lemon, the piquancy of the ginger, and ending with moist and tender roast chicken breasts just waiting to be turned into a glorious salad. And yet it’s nothing overly polished or serious. We were more than happy to scoff the spoils last weekend…

Roast Orange, Honey and Ginger Chicken Salad
Serves 4 | Preparation time 5 minutes | Cooking time 30

1 lemon
1 orange
4 free range chicken breasts, with skin
1 Tbsp fresh ginger, finely chopped
Salt and freshly ground black pepper
1 Tbsp olive oil
2 Tbsp honey

1. Preheat the oven to 180C. Zest 1 lemon and half the orange and then quarter them. Place the chicken in a roasting dish. In a small bowl, combine the lemon and orange zest with the juice and the ginger. Generously baste all sides of the chicken including under the skin with salt and pepper and as much of the zest mixture as possible. Drizzle over the honey and olive oil.
2. Roast for 30 minutes, and re-brush the chicken with the juice at least once during cooking. If the skin browns too quickly, cover the chicken with foil until the last 15 minutes.
3. Transfer the chicken to a cutting board, cover with tin foil and let it rest for 15 minutes, this will make it much more tender.
4. Pour the pan juices into a pot, add 2 tsp cornflour and simmer until you have a delicious gravy to serve with the carved chicken.

*You could also follow the same instructions but use fresh thyme and garlic instead of orange and honey.

Roasting with the skin on keeps the chicken lovely and tender, but you can remove the skin before serving for a healthier version.

Cut the chicken into bite-sized pieces and serve with greens as a chicken salad.



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