Lemon-scented chicken with grapes and greens
( SERVES 6 )
Photo by Photography by Alex McVinnie-Maidment
This shared platter for friends is good with boiled, buttered new potatoes.
|2 sprigs||Fresh thyme, large ones|
|3 cloves||Garlic, large ones, squashed|
|1||Free-range chicken, 1.5kg|
|2||Lemons, zested; juice of 1 lemon|
|1 cup||Plain yoghurt, unsweetened|
|500 g||Asparagus, woody ends snapped off|
|350 g||Green beans, stalk ends cut off|
|2 large handfuls||Rocket leaves|
|1 cup||Green grapes, halved|
|75 g||Roasted hazelnuts, coarsely chopped|
|2 Tbsp||Kasha, toasted buckwheat; toasted in a dry pan until just darkening in colour|
- Heat the oven to 200C.
- Put the lemon, thyme and garlic inside the chicken and tie the legs together with natural fibre string. Tie a piece of string around the wings and the breast as well.
- Place in an ovenproof casserole dish. Add 1 litre water and the zest of 1 lemon, cover well and place in the oven for 1½ hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
- Meanwhile put the yoghurt, tahini, parsley, mint and lemon juice into a food processor and blend until smooth. Taste, season and reserve in the fridge.
- When the chicken is almost ready, drop the asparagus and beans into a large saucepan of boiling water, bring back to the boil and boil gently for 3 minutes. Drain well.
- Remove the cooked chicken from the casserole, drain well and carve. (Strain, degrease and freeze the cooking liquid for further use as a stock.)
- Place the rocket on a large serving platter, place the carved chicken on top and the asparagus, beans and grapes around the chicken. Drizzle half the yoghurt sauce over the chicken (serve the rest in a bowl on the side) and sprinkle the hazelnuts, kasha and the zest from the other lemon on top.
More of Ray's platters to share