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Roast chicken served with witlof grape walnut salad on a plate

Roast Chicken with Witlof, Grape and Walnut Salad

A comforting and elegant dish featuring roasted chicken paired with a fresh salad of witlof, grapes, and toasted walnuts, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Modern European
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.75 kg free-range chicken, butterflied Choose a free-range bird for better flavor and texture.
  • 1/3 cup olive oil A good quality olive oil helps the marinade cling.
  • 1 whole lemon, finely grated zest and juice Use unwaxed lemons for maximum aroma.
  • 2 tablespoons verjuice Substitute with pomegranate juice if unavailable.
  • 3 cloves garlic, crushed Fresh garlic gives depth.
  • 3 sprigs lemon thyme, leaves picked Lightly bruise the leaves before blending.
  • 5 sprigs oregano, leaves picked Fresh herbs provide the brightest results.
  • 1 teaspoon crushed mountain pepperberries or freshly crushed black peppercorns
For the Salad
  • 2 whole white witlof, leaves separated Mix of white and red witlof adds color.
  • 2 whole red witlof, leaves separated
  • 1/2 bunch flat-leaf parsley, leaves picked
  • 1/2 cup walnuts, toasted Toasting enhances flavor.
  • 100 g red seedless grapes Seedless grapes are easiest.
  • optional Micro herbs for serving
For the Dressing
  • 1/4 cup extra virgin olive oil Use the best extra virgin for the dressing.
  • 2 tablespoons verjuice Can substitute with diluted white grape juice.
  • 1 teaspoon wholegrain mustard
  • 1/2 whole lemon, juice

Method
 

Preparation
  1. Preheat oven to 220 degrees C.
  2. Butterfly the chicken by cutting out the backbone and making slashes through the thickest parts.
  3. Place the chicken skin side-up on a paper-lined oven tray.
  4. Blend olive oil, lemon zest and juice, verjuice, garlic, lemon thyme, oregano, and peppercorns in a processor until combined.
  5. Pour two-thirds of the marinade over the chicken and let it sit for 20 minutes.
Cooking
  1. Roast the chicken in the oven for 30-40 minutes until cooked through and let it rest for 10 minutes under foil.
  2. Combine the dressing ingredients in a bowl and season.
Assembly
  1. In a large bowl, combine witlof, parsley, walnuts, grapes, and the dressing. Toss to combine.
  2. Cut the chicken into 8 pieces, place on a platter, top with remaining marinade, and serve with the salad.

Notes

This recipe is versatile for occasions and can be served for a weeknight family dinner, relaxed weekend gathering, or a simple feast.