This mayo roasted chicken with Waldorf salad and tarragon is a foolproof dinner for the whole family. It’s quick, delicious and packed full of flavour.
INGREDIENTS
- 2 kg whole chicken, butterflied
- 1 cup (300 g) mayonnaise
- Juice of 1 lemon
- 3 Granny Smith apples, thinly sliced
- 3 celery stalks, leaves picked, stalks thinly sliced
- 1 red onion, thinly sliced
- 1 cup (100 g) walnuts, toasted, chopped
- 1 cup (100 g) walnuts, toasted, chopped
- 1 cup (170 g) raisins
- 1/4 cup tarragon leaves, roughly chopped
- 11/2 tbs white wine vinegar
- 1/4 cup (60 ml) extra virgin olive oil
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METHOD
- Preheat oven to 250°C. Brush chicken with 2 tbs mayonnaise. Place, skin-side up, on a wire rack set over a baking paper-lined baking tray. Roast for 15 minutes or until golden. Reduce oven to 150°C and cook for a further 30 minutes or until cooked through. Remove and rest for 10 minutes.
- Combine lemon juice and remaining mayonnaise in a bowl. Season. Place apple, celery leaves and stalks, onion, nuts and raisins in a large bowl. Toss with dressing.
- To make tarragon oil, combine tarragon, vinegar and extra virgin olive oil in a bowl.
- Serve mayo roasted chicken with Waldorf salad and a drizzle of tarragon oil.
Recipe Credits: Chef Shannon Bennett
About the Chef
Shannon Bennett is an Australian chef and author. He is best known as the head chef of restaurant Vue de monde, at Melbourne’s Rialto Tower as well as many appearances as a guest judge on the popular cooking show MasterChef Australia. Bennett also owns and operates several other hospitality venues in Melbourne – Vue Events at Rialto, The Lui Bar, Bistro Vue, Benny Burger and Café Vue in two locations – and has written six books. He has appeared on a number of Australian food television shows and he is a brand ambassador for Miele and Audi and Nespresso
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