Garlic & herb flat iron chicken with celeriac slaw & watercress

Our flat iron chicken only has the wing bone left, which makes it easy to flip and ensures you get an even cook. Try it with our homemade celeriac slaw and fresh watercress for a Springtime feast.

40 mins

4

Easy

• 1 x Field & Flower Garlic & Herb Flat Iron Chicken
• 1 tbsp olive oil
• 1 lemon, halved

For the slaw:
• 200g celeriac, peeled, coarsely grated
• 1 Granny smith apple, peeled, cut into thin batons
• 2 large carrots, coarsely grated
• 100g mayonnaise or Greek yoghurt
• 2 tbsp wholegrain mustard
• 2 tbsp orange juice
• 2 tbsp olive oil
• 1 tbsp sesame oil
• Small handful chopped flat leaf parsley
• 2 tbsp toasted sesame seeds

To serve:
• Watercress

1. Preheat your oven to 200°C/ 180°C fan/gas mark 6.

2. Place the chicken onto a shallow wide baking tray with edges (to catch the juices). Place the cut lemon next to the chicken and roast in the top half of the oven for 30 minutes or until the skin is golden and the chicken is cooked through.

3. Meanwhile make the slaw. Peel and coarsely grate the celeriac and carrots and cut the apple into thin batons. Mix together the mayonnaise, mustard, orange juice, olive oil, sesame oil and then pour over the grated vegetables. Mix well together and scatter with chopped parsley and toasted sesame seeds.

4. Squeeze the roasted lemon halves over the roasted chicken and then carve into thick slices.

5. Serve the sliced chicken with the slaw and a handful of fresh watercress for each person, drizzled with olive oil and a squeeze of lemon juice.