Roast Lemon Chicken with Mustard Salad

image_pdfDownload recipeimage_printPrint recipe

Comforting, light and delicious! The flavour of the tarragon and lime in the salad dressing complement the lemony chicken perfectly.

Ingredients

1 whole chicken leg on the bone (or 2 thighs or 2 drumsticks)
thumb-size piece of ginger, grated
2-3 garlic cloves, grated
juice and zest of 1 lemon
freshly ground black pepper
salt
1 tsp dark soy sauce
2 tsps sunflower, vegetable or olive oil
salad leaves
cherry tomatoes
avocado
2tbsp extra virgin olive oil
1tbsp tarragon mustard
lime juice
black pepper
salt

Method

– Preheat the oven to 200°C / 180°C with a fan.

– Add the garlic, ginger, lemon juice, and zest to a bowl.

– Add some freshly ground black pepper, a pinch of salt, soy sauce, and oil. Mix well.

– Make a couple of slits in the chicken leg and rub with the marinade. Transfer to a roasting tin and leave to rest for 30 minutes – one hour, depending on how much time you have.

– Place the chicken in the oven and cook for 1 hour. Make sure to baste the chicken with the roasting juices after 30 minutes.

– Meanwhile, prepare the salad by adding the salad leaves, cherry tomatoes, and avocado to a bowl.

– In a small bowl, add the extra virgin olive oil, tarragon mustard, lime juice, and a pinch of black pepper and salt. Mix well. Pour the dressing over the salad and serve with the lemon chicken.

1 thought on “Roast Lemon Chicken with Mustard Salad”

  1. The chicken was great – the marinade made it very tasty. Somehow messed up the salad dressing with too much lemon so it was very sharp. Next time a lime and maybe just juice from half a lime

    Reply

Leave a comment