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Web-exclusive: Roast Lemon Chicken, Nashi and Avocado Salad

This can be made with leftover roast chicken but I like to use chicken thigh fillets – they’re really tasty and have a great texture. The chicken can be cooked a day ahead.

  • 8 boneless chicken thighs (or use whole legs and drumsticks and remove the bone once cooked)
  • 4 cloves garlic, coarsely chopped
  • 1 tablespoon fresh rosemary leaves, or use thyme or oregano to taste
  • 2 juicy lemons, zest and juice
  • 1 small red onion, thinly sliced
  • 1 small bunch flat-leaf parsley, leaves picked off
  • 2 tablespoons avocado oil
  • 2 nashi pears, cored and thinly sliced
  • 1½ cups peas, cooked and refreshed
  • 2 avocados, flesh cut into large chunks
  • ¼ cup toasted pumpkin or sunflower seeds, or a mixture of both
Preheat oven to 180°C. Line a roasting dish with baking paper and place in the chicken thighs, garlic and rosemary. Grate over 1 teaspoon zest from the lemons and season with salt and pepper. Toss all together and roast until chicken is cooked, around 20-25 minutes.

Leave to cool then cut chicken thighs into 5-6 slices each. Place in a bowl, add juice from the lemons, red onion, parsley and avocado oil and toss all together. Add nashi pears, peas, avocados and toasted seeds and gently toss to combine.  Serves 4 for lunch

Story: Peter Gordon
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