Lemon Spring Chicken
with garlic parmesan crushed potatoes, feta and pomegranate salad and salsa verde
Fancying something a bit lighter than a roast this Sunday? This Lemon Spring Chicken is the perfect dinner for those sunny spring days.
Preheat the oven to 200°C. Put the chicken into a large and deep baking tray. Cover it in cooking oil and rub in the garlic granules, sage and roughly chopped rosemary. Pour the lemon juice over the chicken and put the skin in the tray along with the bay leaves. Season with salt and pepper and put the chicken into the oven for an hour (or as long as the instructions on the chicken packaging says.)
Now to get started on the crushed potatoes! Put the potatoes into a large pan and boil them for roughly 15 minutes, until they are soft enough to poke a fork through them. Drain the water away.
Cover a baking tray with baking parchment. Place a potato onto the tray and gently crush it with a potato masher- make sure the potato is still held together and not completely mashed. Do this to every potato. Then, sprinkle the garlic granules and parmesan cheese over the top. Drizzle a small amount of olive oil over the potatoes and season to taste. Cook for 20 minutes, until the cheese is melted and the potatoes are golden brown and crispy.
While the chicken and potatoes are cooking, assemble the salad. Equally divide the pea shoot salad onto dinner plates and crumble feta and pomegranate seeds on top.
For the salsa verde, roughly chop all your herbs (parsley, mint and basil) and put them into a large glass jug. Add the diced garlic cloves, capers, jalapeños, grated ginger, lemon zest and juice and olive oil. With your hand blender, blitz the mixture until everything is blended into a smooth green sauce. Add 100ml of cold water and stir. Season to taste.
Once everything is ready, assemble onto the plate with the salad. Pour the salsa verde over the potatoes and sprinkle any remaining pomegranate seeds over everything. Enjoy!