There’s something truly special about enjoying a delightful alfresco feast, surrounded by loved ones and the gentle warmth of the sun. To elevate your outdoor dining experience, we’re bringing you a recipe inspired by the culinary genius of Yotam Ottolenghi. Combining the succulent flavors of roast chicken with vibrant, nutrient-packed super salads, this dish promises to bring a burst of freshness to your table. So, roll up your sleeves and let’s get cooking to create a memorable meal that celebrates the joys of outdoor dining.
Roast Chicken And Super Salads Yotam Ottolenghi’s Recipes For An Alfresco Feast
Ingredients:
– 1 whole chicken
– 2 tablespoons olive oil
– Salt and black pepper, to taste
For the Super Salads:
– 1 cup quinoa
– 2 cups vegetable broth
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 red onion, thinly sliced
– 1/2 cup Kalamata olives, pitted
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 1/3 cup feta cheese, crumbled
– Juice of 1 lemon
– 3 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken on a roasting tray and drizzle with olive oil, ensuring it is evenly coated. Season generously with salt and pepper, both inside and out.
3. Roast the chicken in the preheated oven for approximately 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Let the chicken rest for 5-10 minutes before carving.
4. While the chicken is roasting, prepare the super salads. Rinse the quinoa under cold water and drain. In a saucepan, combine the quinoa and vegetable broth, then bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and let it cool.
5. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, mint, and feta cheese.
6. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing. Pour the dressing over the salad and toss gently to combine all the ingredients.
7. Once the chicken is cooked and rested, carve it into serving portions and arrange on a platter alongside the vibrant super salads.
8. Serve the roast chicken and super salads together and enjoy a delicious alfresco feast bursting with flavors and fresh ingredients.
Creating an alfresco feast with Yotam Ottolenghi’s roast chicken and super salads is a wonderful way to embrace the joy of outdoor dining. The succulent chicken paired with the vibrant and nutritious salads offers a perfect balance of flavors and textures to delight your taste buds. Whether you’re hosting a gathering or simply enjoying a meal with your family, this recipe is sure to elevate your dining experience and create lasting memories. So, gather your loved ones, set up a charming outdoor spread, and savor the delicious flavors of this delightful dish. Cheers to good food, good company, and the simple pleasures of life!
