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| Estimated Times |
Preparation time: 20
Cooking time: 60
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Ingredients
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250
servings
| 0.5 | pcs. | Chicken ~600 g |
| 0.5 | tbsp | Sea salt ~8.3 g |
| 1 | clove(s) | Garlic ~3 g |
| 0.5 | tbsp | Paprika ~3 g |
| 400 | g | Baby potatoes |
| 5 | pcs. | Green asparagus ~75 g |
| 2 | pcs. | Spring onions ~28 g |
| 0.5 | pcs. | Red bell pepper ~60 g |
| 0.5 | pcs. | Green bell pepper ~60 g |
| 5 | pcs. | Sun-dried tomato ~10 g |
| 1 | tbsp | Chives ~3.8 g |
| 1.5 | tsp | Yellow mustard ~8.3 g |
| 0.5 | tbsp | Acacia honey ~7.5 g |
| 0.25 | pcs. | Lemon ~25 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 1 | tbsp | Olive oil ~13.7 g |
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Directions
Light your kettle barbecue (or preheat the oven to 200º/fan oven180º.)
Wash the chicken and remember to make sure that the giblets have been removed. Remove any remaining giblets. Put salt and crushed garlic inside the chicken and rub the chicken with coarse salt and paprika. Roast the chicken over indirect heat in the kettle grill for approx. 1 hour depending on its size (or 1 hour in the oven). Turn the chicken when half way through the cooking time. Cut the chicken into suitably-sized pieces.
Scrub the potatoes and cook until tender. Leave to cool.
Bend the asparagus spears until they snap. Keep the tops and cut into small pieces. Heat the water and butter in a pan. When boiling, add the asparagus and steam for approx. 5 minutes.
Chop the spring onions, pepper, chives and sun-dried tomatoes.
Put the potatoes, asparagus and the other vegetables in bowl. Make a dressing out of mustard, honey, lemon juice, salt, pepper and equal parts oil and water, and pour into the bowl. Gently stir and toss to coat.
Serve the chicken with the potato salad.
Tip
Why not grill an extra chicken so you have one spare for the packed lunches or the freezer?
Nutritional data
561 Kcal Per Serving
F: 26 g, P: 34 g, C: 50 g, DF: 5 g
1,123 Kcal (111 Kcal/100 g)
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