Maple Mustard Roast Chicken with Lentil and Roast Celeriac Salad
Maple Mustard Roast Chicken with Lentil and Roast Celeriac Salad
Maple Mustard Roast Chicken with Lentil and Roast Celeriac Salad
Maple Mustard Roast Chicken
Ingredients
1 x 1.5kg chicken
Oil for rubbing
Seasalt
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1 teaspoon soy sauce
Method
Heat oven to 210oc.
Rub the chicken with oil and season with salt.
Place in hot oven for 20 minutes then lower to 160oc. Brush with the glaze frequently until chicken is cooked – about an hour and a half
( check by piercing the leg with a knife and if juices run clear its ready)
Allow chicken to rest for 15 minutes before carving.
Lentil and Roast Celeriac Salad
Ingredients
1 stick celery, finely diced
1 small carrot, finely diced
1 onion, finely chopped
1 clove garlic minced
1 clove garlic, minced
25g butter
1 tablespoon oil
200g Puy or green lentils
600ml chicken stock
2 tablespoons balsamic vinegar
Method
Gently cook the onion, carrot, celery and garlic in the butter and oil until soft – about 10 minutes. Add the lentils and stock and simmer until the lentils are just cooked and liquid absorbed. Turn into a bowl and add the balsamic
Ingredients
½ celeriac, peeled and diced
2 tablespoons oil
Few sprigs fresh thyme
Salt
1 teaspoon honey
1 teaspoon balsamic
Method
Heat the oil in a large pan and when hot add the celeriac. Season with salt and add the thyme. Cook until golden then transfer to the oven to roast until soft – will take about 10 minutes, check on it. Place back on the ring and add the honey and balsamic and cook to glaze. Add to the lentils.
Serve with the chicken.
