Categories: July

Ingredients

• 2 whole, small chickens, about 1-1.3kg each, cut in half
• 75g unsalted butter
• 2 tbsp olive oil
• 3 sprigs fresh rosemary, leaves picked and chopped
• 3 plump garlic cloves, crushed
• 225ml dry white wine
• 225ml chicken stock
• 5 tbsp balsamic vinegar
• 1.5 tsp brown sugar
• 2 limes, halved, to serve
• 6 tbsp extra-virgin olive oil
• 1 tsp honey
• small bag mixed salad
• punnet of cherry tomatoes, halved
• 200g feta, cubed
• 1/2 cucumber, peeled, deseeded and sliced
• 100g pitted Kalamata olives

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Put the chicken halves into a roasting tin and season. Melt 25g butter and brush all over the chicken. Drizzle with the olive oil and roast for 15 minutes.

2. Remove the chicken from the oven, sprinkle with the rosemary and smear over the garlic. Pour the wine into the roasting tin and return to the oven for another 20-25 minutes, or until cooked through. Remove the chicken from the tin and keep warm. Set the tin aside.

3. While the chicken is cooking, make the salad. Put 1 tablespoon balsamic vinegar, the extra-virgin olive oil and honey into a small bowl, season and whisk well. Put the salad leaves, tomatoes, feta, cucumber and olives into a large bowl and toss well.

4. To make a sauce for the chicken, pour the stock into the roasting tin and put over a high heat. Bring to the boil and reduce a little until syrupy. Whisk in the remaining balsamic vinegar, butter, sugar and seasoning.

5. Cut each chicken half into 2 pieces and put 2 pieces on each plate. Drizzle the dressing over the salad and arrange on the plate. Serve with the lime halves and the sauce on the side.

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