Lemon Chicken with Salad

Ingredients

• 1 Poularde (ca. 1.4 kg)
• 2 tsp rosemary needles
• Salt
• Pepper (freshly ground)
• 1 tbsp almond flakes (fat‑free roasted)
• 250 ml poultry stock
• honey (1 tbsp each)
• sherry (1 tbsp each)
• 1 tbsp oil
• 2 lemons
• 1.5 kg small red‑skinned sweet potatoes
• 6 tbsp white wine vinegar
• 50 ml orange juice
• 1 tsp sugar
• 1 tsp fennel seeds
• Salt
• Pepper (freshly ground)
• 8 tbsp olive oil
• 100 g black olives (pitted and chopped)
• 50 g capers
• 3 spring onions

Instructions

1. 1.

   Wash and pat dry the poultry, optionally insert rosemary needles under the skin, season with salt and pepper.

2. 2.

   Grate the zest of one lemon, halve it and juice half; peel the other half and finely chop the flesh.

3. 3.

   Mix the chopped lemon flesh and juice with almond flakes, season with salt and pepper, and stuff into the cavity of the poultry. Pinch the opening with toothpicks, tie the legs together with kitchen twine, and cross the wings on the back.

4. 4.

   Slice the remaining lemon into rounds.

5. 5.

   Place the prepared poultry breast‑side up in a heat‑proof dish, roast at 200 °C for about 1 ¼ hours, adding lemon slices midway, spooning stock over it periodically, and basting the bird with its own juices.

6. 6.

   Remove from oven. Whisk honey, sherry, grated zest, and oil; brush the poultry and finish breast‑side up at 250 °C for ~5 minutes until crisp.

7. 7.

   Deglaze the pan with a splash of water, strain into a pot, and use as sauce.

8. 8.

   Brush sweet potatoes with salt, boil in salted water for 20–25 min, drain, rinse, and slice.

9. 9.

   Whisk vinegar, orange juice, sugar, fennel seeds, salt, pepper; beat olive oil into mixture.

10. 10.

    Wash spring onions, trim, cut diagonally into rings.

11. 11.

    Toss potato slices with dressing, olives, capers, and onion rings; let rest for 1 hour before serving.