Categories: May

Ingredients

• 1.5kg oven-ready chicken
• butter or olive oil
• 1 tsp dried oregano
• leaves of 1 lettuce, such as lollo rosso
• 2 tbsp extra-virgin olive oil
• 2 tbsp vegetable oil
• 1 tbsp red wine vinegar
• 2 tbsp dry white wine
• 1 tbsp wholegrain mustard
• 1 tsp Dijon mustard

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Pat the chicken dry with kitchen paper, inside and out, and tie the legs together with string. Rub a little butter or olive oil, then scatter with oregano. Put in a lightly oiled roasting tin and roast for 40 minutes.

2. Reduce the oven temperature to 180˚C/fan 160˚C/gas 4 and cook the chicken for a further 35 minutes, or until golden and the juices run clear when pierced with a sharp knife. Transfer the chicken to a cutting board. Remove the string and carefully pull the legs away from the body. Cut the skin between the body and the leg (keep the drumsticks attached to the thighs). Cover the body of the chicken with foil to keep warm. Return the legs to the tin and roast for a further 10 minutes, until cooked through.
3. Meanwhile, whisk the oils, vinegar and mustards together in a large bowl and season.
4. Carve down either side of the chicken breast bone, then remove each breast and cut into 3 or 4 pieces. Remove each wing and cut the legs into drumsticks and thighs. Toss the chicken pieces in the vinaigrette and arrange on 4 warm dinner plates. Toss the lettuce in the remaining dressing and add to the plates. Serve with pan-fried potatoes.

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