- Preparation time
- 15 mins
- Cooking time
- 90 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- January 1, 2015
1 Free Range Chook - about 1.2kg’s - Please for the love of all that is holy DON’T eat a factory Hen.
3 tbs olive oil
1 tsp Fennel seeds
1 tbs fresh Dill - or 1 tsp dried
1 lemon - zested - the rest of the lemon reserved for later
1 tsp salt
1 400gm tin Chickpeas
100gm Haloumi
2 cups Baby Spinach
1 small red onion - finely sliced
100gm Grape Tomatoes
1 large chargrilled Capsicum - jarred is fine, or do your own…
1kg All Purpose Potatoes
1/4 cup Greek Yoghurt
1 small Garlic Clove
Extra 1 tsp of Dill
Salt and White pepper
Olive Oil
- Pre-heat your fan-forced oven to 220c.
- In a mortar and pestle (or just a bowl if you're not THAT fancy) mix together the Fennel seeds, dill, lemon zest, salt and oil. Rub that shiz all over your (washed - see tip) chicken, and then, with the herb marinade leftovers, cut the 1kg's of potatoes into wedges and rub that shiz all over them. Ohhhh yeah baby.
- Place the chicken onto an oiled roasting rack, then place the wedges onto a baking paper lined tray (skin side down). Cook the chicken for 15 minutes, then lower the oven heat to 180c.
- Once the heat is lowered to 180c, add those cut and placed wedges to the mix. Cook the wedges with the chicken for an extra hour.
- Meanwhile, to make the Hummus. In a small food processor, add 3/4 of the drained chickpeas and the extra fresh dill with the yoghurt, garlic clove and juice of half the remaining lemon. Whizz together until a smooth puree has been formed. Season well to taste with salt and white pepper.
- When the chook is ready (see other tip), pull it out of the oven and rest it for at least 20 minutes. DO NOT SKIP THIS STEP. Leave the wedges in the oven, they will be fine to keep cooking in the interim. While that chook is resting, Heat a fry pan or griddle, then spray it with some oil and fry the sliced haloumi in batches.
- Make a salad out of the remaining 1/4 can of the chickpeas, the finely sliced Capsicum, halved Tomatoes, Baby Spinach and Onion. Make a dressing out of 1/2 the lemon and 1/4 cup of Olive Oil, Salt and White Pepper to taste, then dress. Drape the salad with the freshly fried Haloumi.... De-Lish-Ous. Serve all these awesome elements together, and die from happiness (not literally, you will live)
- *** Tip - Wash your chook in cold water, inside and out, then pat down all over, inside and out with absorbent paper. Trust this advice, and follow it. *** Tip - To check when a roasted chook is done, insert a skewer into the meatiest and boniest part of the thigh... the juice that emanates should be clear... if it's bloody, shes not ready.
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