Brining a chicken before roasting is the ultimate way to cook it. You might think it's not worth the effort but please try it just once - I promise it will change your mind! Don't worry about the amount of salt, almost all of it gets discarded.
1 large chicken
80g salt dissolved in 3L of water (This is your brine)
2 Tbsp Oregano
1/2 Pack Feta Cheese
Bunch of tarragon chopped
The day before, brine the chicken. Place the chicken in a large pot or sealable bag with the brine. Leave in the fridge overnight.
An hour before you want to cook, take the chicken out of the fridge, discard the brine, and place the chicken in a roasting tray. Pat dry and leave for 1 hour to come up to room temperature. Pre-heat your oven to 200C.
Rub the chicken with olive oil, oregano, salt, pepper and the zest of 2 lemons. Halve one of the lemons and place in the cavity.
Place the chicken in the oven for 30 minutes, then turn the heat down to 160 degrees for around an hour.
Check it's cooked through with a meat thermometer. It should read 74C in the fattest part of the thigh. When it does, leave to rest for 30 min while you crack on with the salad and dressing.
For the salad, peel and slice the clementines in to rounds as pictured. Remove the seeds from the pomegranate. Finely slice the beetroot.
Arrange all the salad ingredients nicely on a bed of salad leaves. Crumble over half of the feta.
Now the chicken has rested, there should be lots of lovely cooking juice in the tray you cooked it in. Remove the chicken to a carving board. Squeeze the cavity lemons in to the tray. Crumble in the remaining half of the feta.
Now put the tray on the stove so that all that liquid emulsifies and reduces to a nice sauce. Once the sauce has thickened, check the seasoning, (add more lemon or salt), and drizzle over the chicken and salad.
Scatter over the tarragon and enjoy!
A great low carb option for non or light training days!