Roast Half Chicken with Fennel, Carrot & Beetroot Slaw Recipe

Ingredients

Half a chicken, approximately 850g
100g natural yogurt
100g mayonnaise
1 garlic clove
2 lemons
1 red onion
1 carrot
1 beetroot
1 fennel bulb
½ small cabbage
Your choice of side dishes to serve, such as roast potato wedges, a green salad or a tomato salad

Prep: 25 mins | Cook: 55 mins + resting

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Method

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Remove the packaging from the chicken and pop it into a roasting tin. Pour over 1 tbsp oil and dust over a good pinch of salt and pepper. Rub the oil and seasoning into the chicken, then slide the tin into the hot oven. Roast for 55 mins.

2. Meanwhile, pour the yogurt and mayonnaise into a large mixing bowl and add a pinch of salt and pepper. Peel and grate in 1 garlic clove. Grate in the zest from both lemons, then squeeze in their juice and stir well to combine. This is your dressing for the slaw. Set to one side.

3. Peel the red onion, carrot and beetroot. Slice the root and any dry ends off the fennel bulb. Slice the onion, carrot, beetroot and fennel as thinly as possible. You can use a slicing attachment on a food processor, if you have one, to speed up this process.

4. Trim the thick core away from the cabbage, then thinly slice the leaves. Add the shredded veg to the dressing and toss till evenly coated.

5. After 55 mins the chicken should be cooked through – if you slice into the thigh, the juices should run clear. If not, cook for 10-15 more mins and check again. Once cooked, set the chicken to one side to rest for 10-15 mins before carving. Divide the roast chicken between warm plates and serve with the slaw and your choice of side dishes.