Roast chicken with garlic tomatoes with an asparagus and tom
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1.3 kg; (3lb) chicken | |
| 2 | Beefsteak tomatoes | |
| 1 | Clove garlic | |
| 1 | Chopped shallot | |
| 30 | grams | Butter; (1oz) |
| 1 | tablespoon | Chopped parsley |
| Salt and pepper | ||
| Oil | ||
| 8 | Plum tomatoes | |
| 16 | Sticks cooked asparagus | |
| 1 | bunch | Basil |
| 6 | tablespoons | Olive oil |
| 2 | tablespoons | White wine vinegar |
| Salt and pepper | ||
Directions
FOR THE SALAD
Pre-heat the oven to 190øC/375øF/gas mark 5 Melt the butter, sweat off the chopped shallot and garlic, do not colour.
Skin and deseed the beefsteak tomatoes and chop finely. Add to shallots and garlic. Season and cook out. Cool.
Take the wishbone out of the chicken then release the breast skin very carefully. Carefully put the tomato and seasoning under the skin and coat the breasts. Replace the skin and tie up the chicken to roast. Roast in the hot oven until the juices run clear, and then leave to cool.
Cut the plum tomatoes into 6. Mix the oil, vinegar and salt and pepper and then add to the tomatoes. Cut the asparagus into 3 1/2cm (1½ inch) pieces and mix with the tomatoes. Add the basil and then pile onto a dish.
Carve the chicken into 8 pieces and lay on top of the salad. Serve.
Converted by MC_Buster.
Per serving: 1755 Calories (kcal); 116g Total Fat; (52% calories from fat); 80g Protein; 152g Carbohydrate; 66mg Cholesterol; 615mg Sodium Food Exchanges: ½ Grain(Starch); 3 Lean Meat; 27 ½ Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.