Roast Chicken

With Black Garlic Tapenade and Fennel Salad

A rich, black garlic tapenade sits alongside succulently roasted chicken, making this dish a simple and sophisticated meal that's ideal for either a light lunch or dinner

Serves 4

INGREDIENTS

For the roast chicken

1.2kg free range chicken

Rapeseed oil

Salt and pepper

For the black garlic tapenade

100g pitted black olives

1 head black garlic, peeled

1 garlic clove, peeled

100ml olive oil

Salt and pepper

For the roasted tomatoes

4 tomatoes, deseeded and quartered

Olive oil

For the fennel salad

50g watercress

25g lambs lettuce

Micro salad leaves

1/2 fennel, shaved with a mandolin

  1. For the roast chicken, rub the chicken with oil and season well all around. Place on the Universal Tray with the anti-splash guard and put in the Miele Oven. Select Moisture Plus, 215 °C with three time - controlled bursts of steam to come in at equal intervals during the cooking. Follow the on-screen instructions for taking up the water. Cook the chicken for one hour. When ready, remove the chicken from the oven, cover with foil and allow to rest for at least 30 minutes.

  2. For the black garlic tapenade, mix all the ingredients together in a hand blander and pulse until it reaches a coarse consistency. Keep aside.

  3. For the tomatoes, drizzle some olive oil over the tomatoes and roast in the oven on Fan plus 120°C for one hour. Cover with olive oil and keep in the fridge until needed.

  4. To serve, tear the chicken into pieces and add any remaining juices. Plate it with the leaves and shaved fennel, tapenade and roasted tomatoes and then serve.
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