Ingredients
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1.8kg Coles RSPCA approved whole chicken
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1/4 cup extra virgin olive oil
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2 cloves garlic, crushed
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1 lemon, juiced
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1/4 cup portuguese chicken seasoning
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1 tablespoon dried oregano leaves
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Spray olive oil
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4 yellow peaches (ripe and firm), halved, seeds removed, cut into wedges
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120g Coles mesclun mix or mixed salad packet
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100g feta, crumbled
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1 red onion, thinly sliced
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350g tomato medley, halved
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1/3 cup small mint leaves, to garnish
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1/4 cup extra virgin olive oil
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2 tablespoon balsamic vinegar
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1 teaspoon Coles honey
Method
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1Place chicken, breast-side down, on a chopping board. Use kitchen scissors to cut down both sides of backbone and remove. Turn and press to flatten. Tuck wings under.
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2Use a sharp knife to score the chicken skin and flesh. Place in a large glass dish.
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3Combine oil, garlic, lemon juice, seasoning and oregano in a small bowl. Season. Pour over chicken and turn to coat. Cover and refrigerate for 1 hour.
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4Meanwhile, spray peach wedges lightly with oil. Heat a large chargrill pan on medium. Cook peaches for 2-3 minutes each side or until lightly charred. Set aside.
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5Preheat oven to 200C or 180C fan-forced. Heat a lightly greased, large barbecue grill or chargrill on medium-high. Cook chicken, skin-side down, turning once and basting with any remaining marinade, for 20 minutes. Transfer to a large baking tray and bake, skin-side up, for 15-20 minutes or until cooked through. Rest for 20 minutes. Cut into pieces and thinly slice, removing any bones.
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6Gently toss salad leaves, peaches, feta, red onion and tomato in a large bowl.
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7To make the dressing, combine the oil, vinegar, and honey in a small bowl. Season. Drizzle over the salad.
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8Divide salad among plates. Top with sliced chicken and garnish with mint leaves.
Source: taste.com.au
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