Our delicious free range butterflied chicken is perfect for bringing the whole family to the table - pair it with our spring salad for an explosion of flavour!
Prep time:
10
Cook time:
50
Serves:
3-4
Ingredients
1 x Waitoa Manuka & Rosemary butterfly chicken
1 x large head broccoli
1 x pomegranate
3 x radish sliced
3 x cups rocket leaves
½ cup pumpkin seeds
Honey mustard dressing:
2 x tbsp Dijon mustard
2 x tbsp avocado oil or extra-virgin olive oil
2 x tbsp fresh lemon juice
1 x tbsp honey
1 x tsp minced garlic
¼ x tsp sea salt, more to taste
Method
Preheat your oven following the instructions as directed from the Waitoa chicken packaging.
Remove chicken from packaging and place into a large oven dish. Place in oven and bake as required.
Chop the broccoli into small florets, slice the radish into thins, and prepare the pomegranate. To easily remove the pomegranate seeds, cut them into vertical segments, and working over a bowl, use your fingers to pry away the seeds from the peel. The seeds will simply pop out.
Sprinkle pumpkin seeds, salt and pepper and toss to combine.
To make the salad dressing, combine all ingredients in a small bowl and mix well for about 1 minute.
Once the chicken is ready, remove from the oven and let rest for about 10 minutes to cool slightly. Transfer onto a large plate ready for serving.
To serve, create a bed of rocket and top with the mixed salad. Drizzle honey mustard dressing over and serve with sliced roast chicken.
