Recipes
Rotisserie chicken salad with aioli and new potatoes
Roasted in its own lemony, garlicky butter, this easy roast chicken makes a lighter – equally tasty – alternative to a summer Sunday lunch.
Roasted in its own lemony, garlicky butter, this easy roast chicken makes a lighter – equally tasty – alternative to a summer Sunday lunch.
Cook: 2 Hours 30 Mins
Serves: 6
Price: £1.95 per serving
Nutritional Information
Each 483g serving contains
Energy
12886kj
638kcal
12886kj
638kcal
32%
Fat
35.3g
35.3g
High
50%
50%
Saturates
10.1g
10.1g
High
51%
51%
Sugars
5.8g
5.8g
Low
6%
6%
Salt
0.53g
0.53g
Low
9%
9%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2668kj/638kcal
Typical energy values per 100g:
2668kj/638kcal
Ingredients
1 small garlic bulb
1 tbsp olive oil
40g salted butter, softened
1 lemon, zested and juiced
2–2.5kg whole chicken
1kg new potatoes, halved
180g pack Asda Tender & Crunchy Trimmed Fine Beans
150g bunch Asda Tender & Nutty Asparagus, trimmed
100g frozen peas
150g light mayonnaise
1 tsp Asda Dijon mustard
85g bag Asda Strong & Peppery Watercress
6 radishes, thinly sliced
Method
1
Cut the top 1/3 off the bulb of garlic and peel and finely chop the small top pieces. Pop the bottom half of the bulb in a piece of foil, drizzle over 1 tsp of the olive oil and wrap up.
2
In a small bowl, squash the chopped garlic, butter and lemon zest with a pinch of salt and pepper. Rub the butter mixture all over the chicken. Reserve a teaspoon of lemon juice for the aioli, then pour the rest of the juice over the chicken. Place the lemon shells inside the cavity of the chicken.
3
Before you preheat the oven to 170°C/150°C fan/gas 3, remove the top shelf and make sure it is clean, then return to the oven. Once at temperature sit the chicken directly on the shelf. Put the halved potatoes in a large roasting tin that’s bigger than your chicken. Toss with the remaining oil and put on the shelf directly below the chicken to catch the juices (if you have a roasting tin that comes with a rack, you can use this instead). Put the foil-wrapped garlic on the shelf next to the potatoes. Roast for 1 hour, then give the potatoes a toss in the oil and return to the oven for another hour.
4
Just before the chicken is due to come out of the oven, bring a pan of salted water to the boil. Add the green beans, blanch for 2 mins, then add the asparagus and cook for a further min before tipping in the peas and cooking for 1 min more. Drain and set aside.
5
When the chicken is done, remove from the oven with the potatoes and garlic and rest while you make up the aioli. Squeeze the roasted garlic from its skins onto a chopping board then squash and chop to break it down. In a bowl mix the mayonnaise, Dijon mustard, reserved tsp of lemon juice, roasted garlic and 2 tbsp of the roasting juices. Season to taste.
6
On a serving platter toss together the watercress, green beans, asparagus, peas and radish. Scatter over some of the roasted potatoes. Tear over the chicken and serve with the extra potatoes and aioli.