Roast Chicken, Kale, Pear and Sweet Potato Salad

Ingredients

2.4 kg extra large whole chicken
1/3 cup (80mL) extra virgin olive oil
700g gold sweet potato, cut into 4 cm pieces
2 green pears, cored, cut into wedges
2 Tbs lemon juice
1 Rbs walnuts, chopped
3 cups (90 g) kale & baby spinach leaves or baby spinach leaves
50 g Danish-style feta, crumbled

Method

Preheat oven to 200 C. Place the chicken in a large roasting pan. Season well. Grease a large baking tray with 1 teaspoon oil. Place sweet potato and pear on the prepared tray. Drizzle with 1 3/4 tablespoons remaining oil and season. Cook the chicken on the middle rack for 1 hour 40 minutes or until the juices run clear when the thickest part of the thigh is pierced with a skewer, adding the sweet potato mixture for the last 1 hour of cooking.

Reserve cooking juices from the roasting pan. Remove chicken wings, legs and thighs to make 6 pieces and transfer to a platter. Remove the 2 breast pieces. Cut 1 breast in half. Transfer 1 1/2 breast portions to an airtight container and reserve in the fridge. Halve the remaining breast and arrange on the platter.

Combine the lemon juice and remaining oil in a small bowl. Season. Stir in the walnut. Place the kale and spinach in a large bowl. Add sweet potato mixture and walnut mixture and toss to combine. Sprinkle with feta. Arrange on the platter. Pour some of the reserved pan juices over the chicken to serve.

Credits: Coles

Photo Credits: Coles