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Roast Chicken & Rocket Salad

2015-09-30

Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m

Ingredients

  • 500g Irvine’s Chicken Wings
  • 1⁄4 cup plus 1 tbsp olive oil
  • 1 tsp sea salt
  • 3⁄4 tsp freshly ground pepper
  • 1 tbsp coriander seeds
  • 1 tbsp fresh rosemary
  • FOR THE SALAD DRESSING
  • Zest of 1 lemon
  • 1⁄4 cup lemon juice
  • 2 garlic cloves, finely chopped
  • 3⁄4 tsp sugar
  • FOR THE SALAD
  • 300g cherry tomatoes, halved
  • 1⁄4 cup fresh dill, chopped
  • 1⁄4 cup fresh mint, chopped
  • 1 cup red onion, thinly sliced
  • 4 cups fresh rocket

Method

Step 1

Preheat oven to 220°C. Set the Irvine’s Chicken Wings on a baking tray and brush with 1 tablespoon oil; sprinkle with 3⁄4 teaspoon salt and 1⁄2 teaspoon pepper.

Step 2

Roast for about 30-35 minutes, until crispy and golden.

Step 3

Whisk together the oil, the lemon zest and juice, garlic, sugar, and remaining 1⁄4 teaspoon each of salt and pepper in a bowl.

Step 4

Gently toss remaining ingredients in another bowl to combine.

Step 5

Put the salad on plates, top with the chicken, and then drizzle with extra salad dressing.

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