ROAST LEMON CHICKEN, SPRING HERB & AVOCADO SALAD

ROAST LEMON CHICKEN, SPRING HERB & AVOCADO SALAD

Serves 6-8

1 Good Grocer free-range chicken
1 lemon, cut in half
Olive oil
NZ sea salt and freshly ground black pepper
1 cup each mint, coriander and Italian parsley leaves
1 clove garlic, chopped
1 cup Good Grocer plain yoghurt
2 avocados, sliced
3 spring onions, finely sliced
1 cup Micro salad
1 radish, finely sliced, to garnish
Lemon cheeks, to serve

1. Preheat oven to 190°C. Wash chicken and dry well inside and out with paper towels. Place in a roasting pan. Squeeze over the juice of a lemon and then stuff the lemon halves into the chicken’s cavity. Drizzle with oil and season with salt and pepper.

2. Roast for 1 hour, or until chicken tests cooked when a sharp knife is inserted into the thickest part of the thigh and the juices run clear. Set aside to cool. Remove meat from the bones and remove skin, if preferred. Break the meat up into bite sized pieces.

3. To make dressing, take half the herbs and place in a food processor with the garlic and yoghurt. Process to combine and season to taste.

4. Arrange chicken and avocado over a serving platter. Drizzle with dressing and scatter with spring onion, micro salad and remaining herbs. Garnish with radish slices. Serve lemon cheeks on the side, to squeeze over.