Lemon and garlic roast chicken with quinoa salad

Happy New Year everyone! I hope that the day has been enjoyable and relaxing. I am super happy to have gone to yoga this morning, 1st class of the year, nice and stretchy but also worked up quite a sweat! For Christmas one of the gifts I received was a Donna Hay cookbook (Basics to Brilliance). In that she does a butterfly roast chicken. I had really wanted to try roasting a chicken like that and seeing as I also got some kitchen scissors as another gift, I thought why not. The lemon and garlic are simple ingredients, I usually try and pack in lots of flavour, however, I am glad that she guided me to try a little something different. The chicken was easy enough to butterfly, the scissors did the job very well.

I do try and eat quite well – especially by adding lots of vegetables into my diet and whilst I am not one for resolutions I want 2018 to see my food take steps in an even healthier direction. The quinoa is easy to cook and I always feel so good after eating it – much better than heavy carbs. This week we had also taken a trip to the library and I grabbed a Women’s weekly In Season cookbook, in it, there was a delightful looking Quinoa, chicken and parsley salad.

So this my friends, is the meal of the fusion from the inspiration those 2 books gave me – it doesn’t involve a lot of time or effort and the balance is good if you are looking to start detoxing!

Wishing everyone a happy and prosperous New Year – stay safe and see you in the kitchen!

 

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Serves 4
Prep time: 15 minutes
Cook time: 50 minutes

Lemon and garlic roast chicken with quinoa salad ingredients
(adapted from Donna Hay and Women’s weekly cookbooks)

1 free range (or RSPCA approved) chicken
4 lemons
4 garlic bulbs
tablespoon salt
tablespoon pepper
1/3 vegetable oil
1/3 cup room temperature water
2 cups quinoa
4 cubes chicken or vegetable stock
can rinsed cannelloni beans
2 shallots, thinly sliced
punnet grape tomatoes

Lemon and garlic roast chicken with quinoa salad method

  1. Preheat the oven to 180 degrees, fan bake
  2. Take the chicken out of the packaging, rinse and lay on chopping board breast side down
  3. Take kitchen scissors and cut along eat side of the back bone and discard
  4. Place a few knobs of butter under chicken breast skin, then sprinkle chicken all over with salt and pepper, following this with the oil
  5. Cut the lemons and garlic in halves and arrange around a foil lined baking tray
  6. Pour the water into the tray, transfer to oven and cook for 50 mins until the skin turns a nice shade of golden brown
  7. For the quinoa, take 2 cups of dry quinoa and add to a saucepan with 4 cups of stock, boil the stock until it is fully absorbed by the grain
  8. Serve chicken on a bed of the quinoa with chopped grape tomatoes and slices shallots, add lemons and garlic from the baking tray.

Notes:

*Butter-flying the chicken will allow the meat to cook through more quickly than a traditional whole roast chicken.


Eat your heart out xx

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About Adrianne - Sweet Caramel Sunday

I love spending time in my kitchen, being creative and making great food! Website: https://sweetcaramelsunday.com Instagram: sweetcaramelsunday
Gallery | This entry was posted in Cooking, Easy meals, Food photography, Home cooking, Uncategorized and tagged , , , , , . Bookmark the permalink.

5 Responses to Lemon and garlic roast chicken with quinoa salad

  1. chefkreso says:

    Quinoa salad is a great addition to roasted chicken, I made a roasted honey glazed squash & kidney beans quinoa salad that would be great with it 🙂

    Liked by 1 person

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