Roast Chicken Maryland
This dish is the perfect weekend brunch or casual lunch dish. If you’re feeling extravagant, add some poached eggs and avocado on the side. The rosti can also be served with anything from fish or meats like chicken, beef or pork. Recipe by advocate, Joel Bennetts.
Ingredients 12
1 chicken maryland
Salad Ingredients
1⁄2 head radicchio
1⁄2 head butter lettuce
1 handful mint leaves
1 handful parsley leaves
1 handful dill leaves
1 eschalot, finely sliced
Dressing Ingredients
1 tbl dijon mustard
1 tbl seeded mustard
1 tbl brown sugar
2 tbls red wine vinegar
200 ml grapeseed oil
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Method 10
Roast Chicken Maryland
Preheat oven to 180°C.
To cook the , place it on a tray, brush with olive oil, and season well with sea salt.
Heat an ovenproof frying pan over medium-high heat. Place the in, skin side down, and cook gently for 10 minutes on medium heat until golden. Flip the chicken so the skin is facing up, then place the pan into the oven for 15 minutes at 180°C.
Remove from the oven carefully and allow to rest for 5 minutes.
Plate the and top with a drizzle of olive oil, a sprinkle of sea salt, and a cheek of lemon.
Salad Preparation
Place all salad ingredients in a bowl of cold water to wash well. Then, using a salad spinner, spin to remove all the water. Place the leaves and vegetables carefully in a bowl, ready for dressing.
Mustard Dressing
Combine both , , and in a bowl and whisk until well combined.
Slowly pour in the in a steady stream while continually whisking.
Once all the oil is added, check for seasoning and adjust if needed. If too thick, add a few drops of water to thin it out.
Dress the salad, including the , liberally with the mustard dressing and serve alongside the .
