Warm roast chicken and quinoa salad with sweet potato, cavolo nero and walnuts
Prep
20 mins
Cook
1 hr 50 mins
Servings
6
Difficulty
Hard
This is one of my favorite dishes to make when I want something really nourishing but not fussy. A whole roasted chicken gets incredibly tender and flavorful as it cooks with sweet potato, red onion, and thyme, and the best part is that everything happens in one pan. Once the chicken is done, you simply shred the meat and toss it with cooked quinoa, which is packed with complete protein and all nine essential amino acids. The cavolo nero gets wonderfully tender from the warm dressing, the walnuts add a lovely crunch, and pomegranate seeds brighten the whole thing up. It's a proper meal that comes together in just over two hours, and honestly, most of that is hands off cooking time.
Ella x
Ingredients
- 2red onions(thinly sliced)
- 2garlic cloves(sliced)
- 700 gramssweet potatoes(scrubbed clean and cut into roughly 3cm chunks)
- 3thyme
- 1½ tbspolive oil
- 1½ kiloswhole chicken(string removed)
- 150 mlschicken stock
- 1½lemons(halved)
- ½ tspground allspice
- 500 gramsred and white quinoa
- 200 gramsthick cut cavolo nero
- 50 gramswalnuts
- 100 gramspomegranate seeds
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Toss the onions, garlic, potatoes and thyme with 1 tbsp oil, season and spread out in a large roasting tin. Put the chicken, breast-side down, on top of the onions and potatoes. Roast for 20 minutes.
- 2
Take the roasting tin out of the oven. Turn the chicken so it is breast-side up, give the vegetables a stir and pour the chicken stock into the base of the tin. Squeeze the juice of 1 lemon over the chicken and put the shells in the cavity. Drizzle the skin with the remaining ½ tbsp oil, season and sprinkle with the allspice. Lower the oven temperature to 180°C, gas mark 4 and return the roasting tin to the oven for 1 hour.
- 3
Remove the roasting tin from the oven. Test the chicken is cooked by inserting a skewer into the thickest part of the thigh. If the juices run clear and there is no pink meat, it's ready – if they are still pink, roast for another 15 minutes, then test again. Lift the chicken and allow the juices from the cavity to run into the tin. Set the chicken aside on a plate with the sweet potatoes. Loosely cover with foil and leave to rest for 20 minutes. Spoon half the roasting juices out of the tin and into a small saucepan; set aside.
- 4
Stir the cooked quinoa and the cavolo nero into the roasting tin, tossing with the onions and roasting juices, and seasoning with the remaining juice of ½ lemon and a pinch of salt. Return to the oven for 20 minutes, stirring halfway. Put the walnuts on a small baking tray and add to the oven for the final 10 minutes.
- 5
Carve the chicken (adding any more juices to the saucepan). Roughly chop the walnuts. Arrange the quinoa, sweet potatoes and carved chicken on a large serving dish or individual plates. Reheat the roasting juices and spoon over the top, scattering with the chopped walnuts and pomegranate seeds to serve.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.