Description
This sunny twist on a classic roast chicken is served with watercress, a black bean and strawberry salsa and a handful of fresh watercress.
Ingredients
Scale
- 1 Medium Organic Chicken
- Organic Salted Butter, softened
- Freshly Ground Black Pepper
- 6 Large Organic Waxy Potatoes
- 3 tbsp Fajita Spice Mix (you can find my recipe here)
- 3 tbsp Light Olive Oil
- 1 x 400g Tin Organic Black Beans
- 2 Large Handfuls Organic Strawberries
- Zest of 1/2 Organic Lime
- Juice of 3/4 Organic Lime
- Sea Salt
- 4 Large Handfuls Fresh Organic Watercress
Instructions
- Take the chicken out of the fridge half an hour before you plan to eat, and bring it up to room temperature. Slater the skin with butter, and season with a little pepper.
- Roast in the oven for as long as your bird needs, allowing for the chicken to sit and rest under foil for 10 minutes before carving and serving.
- Cut the potatoes into chunky wedges (no need to peel them) and place them in a pan of salted cold water. Bring them to the boil over a high heat and par-boil them for 10 minutes.
- Drain, and let them steam dry.
- 30 minutes before you are due to eat, place them at the top of the oven above the chicken to roast. Toss them half way through cooking to help them crisp up.
- While the chicken is resting, roughly chop the strawberries, zest the lime, and drain the beans. Combine them all together into a salsa with the lime juice and some sea salt to taste, and wash the watercress.