Chicken & lentil salad with caper dressing

Baby Swiss chard & lemon

Chicken & lentil salad with caper dressing

Chicken & lentil salad with caper dressing

Serves 6
Cooks In1H 25M
DifficultyNot too tricky
Nutrition per serving
  • Calories 676 34%
  • Fat 47.3g 68%
  • Saturates 12.7g 64%
  • Sugars 2.2g 2%
  • Salt 1.7g 28%
  • Protein 55.2g 110%
  • Carbs 5.4g 2%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Andy Harris
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Ingredients

  • 1 x 1.6 kg whole free-range chicken
  • 1 lemon
  • olive oil
  • 150 g cooked lentils
  • 4 handfuls of baby Swiss chard or other small leaves
  • CAPER DRESSING
  • 3 tablespoons capers
  • ½ a lemon
  • extra virgin olive oil
  • 3 tablespoons thick Greek-style yoghurt
Tap For Method
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/400ºF/gas 5.
  2. Finely slice and arrange the lemon in a double layer down the middle of a roasting tin. Sit the chicken on top, making sure all the lemon is covered. Season the chicken skin and drizzle with olive oil.
  3. Roast in the oven for 15 minutes, then lower the temperature to 180ºC/350ºF/gas 4 and continue cooking for 50 minutes, or until the chicken’s juices run clear when the thickest part of the thigh is pierced with a skewer.
  4. Leave to rest for 10 to 15 minutes.
  5. Shred the meat from the chicken and, in a large bowl, toss with the lemon slices, lentils and leaves.
  6. Chop the capers and mix with the lemon juice, 3 tablespoons of extra virgin olive oil and the yoghurt, then drizzle over the salad and serve.