Who doesn’t fancy a well-roasted chicken roasted in the oven and washed down with white wine and lemon? Then complete the plate with a salad of sprouts, cherry tomatoes and radishes.
People:4 Time:80 min
Learn more: Toast With Roasted Vegetables And Anchovies
- 1 clean chicken quartered
- 2 lemons
- 175 g young shoots of lettuce
- 125 g cherry tomatoes
- 8 radishes
- 150 ml dry white wine
- 1 bay leaf
- olive oil
Season: All year
Technique: Mixed media
Dish Type: Main courses and main courses
Price: € € €
HOW TO MAKE LEMON ROAST CHICKEN
Salt the chicken quarters on the inside and sprinkle with the juice of half a lemon. Place them on a baking tray with the skin facing up, sprinkle them with the juice of the other half of the lemon and salt and pepper them. Wash the bay leaf, add it and let it marinate for at least 10-15 min.
Cover the tray with parchment paper and roast them at 180º, with heat from above and below, for 40 min. Remove the paper being careful not to burn yourself, pour in the wine and continue cooking for a further 10-15 min; check that it is well done.
Wash the vegetables and the remaining lemon. Drain the lettuce sprouts with a centrifuge or dry them well. Cut the lemon into slices and reserve. Cut the tomatoes in half and the radishes into thin slices. Mix everything and season with salt, pepper and olive oil. Spread the chicken and multicoloured salad on plates and serve garnished with lemon wedges.
Take the chicken out of the fridge about 2 hours before cooking. Thus, the temperature is transmitted much more progressively during baking and the meat is more tender.