+ Fixings:
- 1 lemon
- 1 ½kg entire chicken (unfenced or natural), fat from inside the neck hole eliminated
- 3 tbsp finely cleaved parsley leaves (hold the stalks)
- 2 yams (175g/6oz each)
- 2 red onions , cut into wedges
- 1 tsp fennel seeds
- 7 entire garlic cloves
- 2 tsp additional virgin rapeseed oil
- 125g sack child spinach , washed
- 4 piled tbsp pomegranate seeds
+ Strategy:
- Stage 1
Heat stove to 200C/180C fan/gas 6. Grind the zing and get the juice from the lemon into 2 dishes, then, at that point, push the wedges inside the hole of the chicken with the parsley stalks. Put the chicken in a cooking tin and dish for 30 mins.
- Stage 2
In the interim, scour the yams (no compelling reason to strip) and cut into lumps. Put in one more broiling tin with the onions, fennel, and 6 entire garlic cloves, then, at that point, throw with the oil. Whenever the chicken has had its 30 mins, put the potatoes in the broiler and dish for 30-40 mins more.
- Stage 3
In the interim, finely hack the excess garlic clove for the gremolata, then, at that point, blend in with the lemon zing and parsley. Blend the lemon juice, oil and some dark pepper in a bowl.
- Stage 4
Eliminate the chicken and potatoes from the stove. Cover the chicken and pass on to rest. Mix a large portion of the gremolata blend into the lemon squeeze and oil. Mix the spinach through the potato blend and return to the broiler for 2 mins to shrink. Tip into the lemon dressing and throw well. Cut a lump of bosom meat from the chicken (you really want around 140g), eliminate the skin, then, at that point, cut into pieces. Prepare into the plate of mixed greens with the pomegranate seeds, then, at that point, serve dispersed with the leftover gremolata.