Ingredients Checklist
INGREDIENTS ROAST CHICKEN
- 1 x 1.5kg free range chicken, backbone removed and butterflied
- 1 tbsp olive oil
- ½ cup dukkah
- ¼ cup dried saltbush leaves
- 2 tbsp ground bush tomato
- 2 tsp sea salt flakes
- 1 tsp ground black pepper
- 1 lemon cut into slices
- 2 lemons, cheeks removed and grilled
INGREDIENTS FATTOUSH SALAD
- ½ cup extra virgin olive oil
- 2 large pieces Lebanese bread, cut into quarters
- 2 x punnet grape cherry tomatoes cut in half
- 2 Lebanese cucumbers, seeds removed and diced
- 1½ cups loosely packed parsley leaves
- ½ cup mint leaves
- 1 medium red capsicum, seeds removed and diced
- 4 large red radishes, finely sliced
- 6 spring onions, sliced
- Salt and pepper to taste
- 1 tbsp sumac
- ½ cup olive oil
- Juice and zest of 1 lemon
Instructions
- For the roast chicken preheat oven to 170°C. Line a baking tray with baking paper; place a rack on top of the paper.
- In a small bowl, mix together the dukkah, saltbush, bush tomato, sea salt and pepper.
- Rub both sides of the chicken with olive oil then generously sprinkle the native rub mix over the chicken skin.
- Place slices of lemon on the rack and sit butterflied chicken on top of the lemon slices, skin side up so it lays flat.
- Place into preheated oven, cook for 55-60 minutes, or until juices run clear. If you have a thermometer, insert into the thickest part of the thigh. Chicken is ready when 75°C internal temperature is reached.
- When cooked, remove from oven, cover loosely with foil, allow to rest for 10 minutes.
- Serve on a large platter with fattoush and grilled lemon cheeks.
- For the fattouch salad heat olive oil in a large frying pan and when hot fry half the Lebanese bread until golden, drain on kitchen then repeat with remaining bread.
- In a large mixing bowl combine tomatoes, cucumber, parsley, mint, capsicum, radishes and spring onion stir to combine. Season to taste.
- Break the Lebanese bread into bit sized pieces, toss with the vegetables.
- Sprinkle with sumac, drizzle with extra olive oil and lemon juice, mix to combine.
- Serve immediately with roast chicken.
