Ingredients

Method

• 4 chicken thighs (about 600 g)
• Olive oil
• Sea salt and freshly ground black pepper
• 2 small heads cos lettuce
• 2 T chopped parsley
• 3-4 T breadcrumbs, toasted
• 6-8 T grated Parmesan
For the dressing, mix:
• 2 T red-wine vinegar
• 1 T honey
• 1 t Dijon mustard
• 1 clove garlic, crushed
• 1/3 cup olive oil
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 200°C. Place the chicken pieces skin side down in an oiled roasting pan just large enough to hold them snugly. Season, then turn – they should be sufficiently moistened by the oil in the pan.
Season the skin side. Roast for 45 minutes, or until nicely browned and tender. Remove from the oven, spoon over half the dressing and leave to rest for 5 minutes.
Mix the salad leaves with the remaining the dressing, then turn into a salad bowl or arrange on four plates. Spoon over the warm chicken and pan juices. Serve immediately, sprinkled with parsley, breadcrumbs and Parmesan cheese.

Cook’s notes: By all means, use breadcrumbs that are ready-toasted but bake them for 5 minutes until brown and crisp. For an even speedier salad, use a warm preroasted chicken.

Per serving: 2967.7 kJ, 29.7 g protein, 54.8 g fat, 11.7 g carbs