Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.1 small free-range chicken
1 lemon
1 small bunch of thyme
2 bay leaves
1 small bunch of parsley
1 dry red chilli
5 garlic cloves, halved
Olive oil to drizzle
Sea salt and freshly ground black pepper
For the salad
2tbsp dried sour cherries
1 loaf of one-day old, chewy bread
150ml/¼ pint extra-virgin olive oil
1tbsp salted capers, rinsed
1tbsp finely chopped, preserved lemon
2tbsp good quality balsamic vinegar
A handful of rocket
10 chopped basil leaves
Finely grated zest of 1 lemon
Pre-heat the oven to 200C/400F/Gas 6. Rinse the chicken inside and out. Pat dry and place half the lemon into the cavity with the thyme, bay leaves, parsley, crumbled dried chilli and garlic. Squeeze the juice of the other half of the lemon over the chicken skin and drizzle with olive oil. Season with salt and pepper then place in a roasting tray. Roast for 15 minutes, then lower the oven setting to 180C/350F/Gas 4 and cook for a further 45 minutes, or until cooked through. Leave to rest until cool enough to handle. Save the juices.
For the salad, soak the cherries in warm water for 10 minutes. Cut the loaf in half, and tear into pieces. Put on a baking tray, drizzle with oil and bake for 10 minutes. Tip the bread into a large salad bowl. While still warm, drizzle with the rest of the olive oil, add the capers, preserved lemon, vinegar and cherries.
Remove the flesh from the chicken, add to the salad and drizzle over the roasting juices. Add the rocket, season and place on a dish. Scatter over the basil leaves and lemon zest and serve immediately.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments