Summer warm roast chicken salad

Feel free to add other salad ingredients, such as sliced radishes and tomatoes.

Ingredients

1 ½ kgs	Free-range chicken (Main)
1	Lime, cut in half
2 Tbsp	Olive oil
1 splash	Fish sauce
1 large knob	Butter

Salad

½	Telegraph cucumbers, thinly sliced
4 large handfuls	Rocket (Main)
1 handful	Mint leaves
1 handful	Basil leaves

Directions

1. Heat the oven to 190C. Place half the lime in the cavity of the chicken. Pull the chicken legs together and tie them together with kitchen string. Place chicken in a roasting dish, drizzle with oil and season with salt and freshly ground black pepper to taste. Turn the chicken so it's sitting on its breast.
2. Place chicken in the oven and roast for 1 hour 15 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the thigh. Roast chicken for 15 minutes on its breast then 15 minutes on each side and the remainder of the time with the breast upwards to brown. When turning, baste by spooning the juices over the chicken. Remove from the oven and place chicken on a plate. Cover and leave to rest. When the chicken has cooled slightly and you can handle it, remove as much chicken meat as you need and shred into large pieces.
3. Have the salad ingredients in a large shallow serving bowl. Add the chicken meat.
4. Place the roasting dish on the stovetop with the roasting juices. Add the juice of half the remaining lime and a good splash of fish sauce. Warm, scraping the roasting dish to release all the bits. Add the butter and swirl dish or whisk in. Taste for seasoning. Pour over the salad and serve straightaway.

See another one of Kathy's simple dinner recipes

• Pan-fried fish with peperonata