Graham Campbell's summery roast chicken recipe produces the perfect warm weather Sunday lunch. Instead of serving with heavier components like Yorkshire pudding and gravy, Graham serves the chicken with a herby potato salad. Ideally, cook in an oven with a moisture plus setting to ensure a crisp skin and beautifully moist meat.
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Preheat the oven to 160°C, setting the steam bursts to take place every 30 minutes
Grind the rosemary, lemon thyme, salt and garlic into a paste using a pestle and mortar, then mix in the olive oil. Rub the paste all over the chicken
2 garlic cloves
rosemary, 4 sprigs
lemon thyme, 4 sprigs
10g of salt
30g of olive oil
Chop the carrots and shallot and arrange across the bottom of a roasting tray to act as a trivet for the chicken to rest on. Place in the oven for 1 hour 40 minutes. Once cooked, leave the chicken to rest for 10 minutes
Place the potatoes in a pan, cover with cold water and add a pinch of salt. Bring to the boil and simmer until cooked. While still warm, cut the potatoes in half and set aside in a bowl to keep warm
200g of new potatoes
Blanch the cabbage in hot salted water for 2-3 minutes, strain and add to the new potatoes
200g of savoy cabbage, shredded
Roughly chop all of the herbs then add to a blender with the Dijon mustard, white wine vinegar and salt. Blend on a low setting. While blending, slowly pour in the olive oil to emulsify
10g of parsley
5g of chives
2g of oregano
1 tsp Dijon mustard
20g of white wine vinegar
100g of olive oil
5g of salt, plus extra for cooking the vegetables
Pour the dressing over the salad, stir through and serve warm alongside the roast chicken
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