Fast Recipes

Roast chicken with celery, anchovy and white bean salad

This dish is the perfect addition to a picnic. The crispy-skinned roast chicken meets its match in this zesty celery, anchovy and white bean salad.
Roast chicken with celery, anchovy and white bean salad

Roast chicken with celery, anchovy and white bean salad

Ben Dearnley
4

By starting the chicken in the pan and finishing it in the oven you get golden, crisp skin and juicy flesh.

Ingredients

Method

Main

1.Soak currants in 2 tbsp boiling water until plump (15 minutes). Drain and set aside.
2.Meanwhile, blend vinegar, anchovies, garlic, shallot, 80ml oil, mustard and chilli in a food processor until smooth and season to taste.
3.Preheat oven to 180C. Heat remaining oil in an ovenproof frying pan over medium-high heat, season chicken, then fry skin-side down, turning once, until golden brown (1-2 minutes each side). Add butter and thyme to pan, transfer to oven and roast until chicken is cooked through (7-8 minutes). Squeeze lemon over chicken, cover with foil and set aside for 5 minutes to rest.
4.Combine remaining ingredients and currants in a bowl, drizzle with dressing, reserving 2 tbsp, season to taste and toss to combine. Drizzle chicken with pan juices and serve with salad and reserved dressing.

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