Curtis Stone's roasted chicken with sourdough salad
Published on
Ingredients (8)
1/2 (250g) Coles Finest By Laurent Multigrain Sourdough Boule, day old, crusts removed, torn into 3cm pieces
4 tbsp extra virgin olive oil, divided
4 Coles RSPCA Approved Australian Chicken Drumsticks
4 Coles RSPCA Approved Australian Chicken Thigh Cutlets
1 turnip (about 180g), peeled, cut into 8 wedges
1 swede (about 230g), peeled, cut into 8 wedges
1 tbsp white wine vinegar
60g baby rocket leaves
Nutrition info
Method
Step 1 Preheat oven to 230C (210C fan-forced). On a large rimmed baking tray, toss bread with 2 tablespoons oil to coat. Bake, tossing halfway through cooking, for 10 mins or until bread is crisp and browned. Transfer to a large bowl.
Step 2 Generously season chicken with salt and pepper and coat with 2 teaspoons oil. Add the chicken, skin-side up, to the baking tray. Roast for 20 mins.
Step 3 Coat turnip and swede wedges with 2 teaspoons oil. Season with salt and pepper. Add to the baking tray and roast with the chicken, turning vegetables once, for 20 mins or until chicken is deep golden brown and cooked through and vegetables are tender and browned.
Step 4 Transfer chicken to a plate. Add the vegetables to the bread in the bowl.
Step 5 Add 2 tablespoons warm water to the baking tray and scrape up any browned bits. Add to the bread mixture with vinegar and remaining 1 tablespoon oil. Toss to combine. Season with salt and pepper. Add rocket and lightly toss to coat.
Step 6 Arrange salad over a large serving platter. Top with chicken pieces.
