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Spiced Roast Chicken with Nectarine & Zucchini Salad Recipe

Name: Spiced Roast Chicken with Nectarine & Zucchini Salad
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 Whole Chicken (about 1.5 kg); 1 Tbsp Brown Sugar; 1 Tbsp Smoked Paprika; 3 Medium Red Onions; 2 Large Nectarines; 1 Jalapeno; 4 Garlic Cloves; 20 g Fresh Thyme; 2 Medium Zucchinis; 400 g Canned Chickpeas; 30 g Fresh Mint; 3 Tbsp Red Wine Vinegar; 3 Tbsp Olive Oil; Salt to taste; Black Pepper to taste

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This is a yummy chicken dish with a salad that has nectarines and zucchini. You roast the chicken with spices and make a salad with fresh veggies and fruit. It's a good dinner for your family.

Ingredients

1 Whole Chicken (about 1.5 kg)

1 Tbsp Brown Sugar

1 Tbsp Smoked Paprika

3 Medium Red Onions

2 Large Nectarines

1 Jalapeno

4 Garlic Cloves

20 g Fresh Thyme

2 Medium Zucchinis

400 g Canned Chickpeas

30 g Fresh Mint

3 Tbsp Red Wine Vinegar

3 Tbsp Olive Oil

Salt to taste

Black Pepper to taste

Method

Take the chicken and dry it with paper towels. Cut out the backbone and split the chicken into two halves.

Combine the brown sugar, a generous pinch of salt, and smoked paprika. Rub this mixture all over the chicken with 1 tablespoon of olive oil. Let it marinate in the fridge for 1 hour. Before cooking, let the chicken sit at room temperature for a bit.

Heat your oven to 225°C (437°F). Cut the red onions into quarters and place them in a roasting tin with the drained chickpeas, one nectarine cut into wedges, the whole jalapeno, unpeeled garlic cloves, and fresh thyme. Put the chicken on top, skin-side up, and roast for 35 minutes.

After roasting, take the chicken out and let it rest for 15 minutes. Meanwhile, prepare the salad by adding the chickpeas to a large bowl, along with the roasted veggies from the tin.

Peel the charred skin off the onions and add them to the salad. Remove the pit from the roasted nectarine and combine it in a bowl with the jalapeno and roasted garlic cloves.

Mash the roasted nectarine and jalapeno with a fork, mix in the red wine vinegar, and add any juices from the roasting pan along with 2 tablespoons of olive oil. Season with salt and pepper to taste.

Slice the remaining nectarine and zucchinis thinly and add them to the chickpea mixture. Tear the mint leaves and mix into the salad. Adjust seasoning if necessary.

Serve the chicken in pieces over the nectarine and zucchini salad, drizzling any resting juices on top.

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