Roast chicken salad with sweet potato croutons
- Butcher’s Selection Extra Tasty British Medium Chicken Roast in the Bag (1.5kg)
- 2 medium sweet potatoes, peeled and diced
- 1tbsp rapeseed oil
- 1 sprig rosemary, chopped
- 1 clove garlic, chopped
- 100g frozen garden peas
- 2 romaine lettuce hearts, chopped
- Juice ½ lemon
- 15g Parmesan shavings
- Sprigs fresh thyme, to serve
Preheat the oven to 190C/170C Fan/Gas 5.
Roast the chicken according to the pack instructions. Once the chicken is cooked, allow it to rest in the bag for 30 mins.
While the chicken is resting, put the sweet potatoes in a roasting tin and toss with the oil, rosemary and garlic. Season with black pepper. Roast the sweet potatoes for 30-35 mins, stirring regularly, until tender and starting to colour.
Meanwhile, bring a small pan of water to the boil and cook the frozen peas for 3-4 mins, until tender. Drain and set aside to cool.
Reserve the cooking juices from the chicken, then carefully carve the meat off the thighs and legs, saving the rest of the chicken for another meal.
In a large bowl, toss together the lettuce, peas, sweet potatoes and chicken.
Before serving, stir 2tbsp of the reserved chicken cooking juices with the lemon juice and drizzle over the salad to dress. Sprinkle with the Parmesan shavings and sprigs of thyme to serve.