Citrus-baked Whole Chicken with fresh fennel slaw

Recipe by: Claire Winstanley

Serves: 4
Preparation time: 20mins
Cooking time: 60mins
 
Free Range Whole Bird (avg 1.3kg)
Olive oil for brushing
50ml Aceto Crema Balsamico Di Modena PGI, for brushing
Small handful fresh thyme
6 ClemenGolds, quartered
3 Oranges, quartered
3 lemons, quartered
2 grapefruits
 
For the slaw
1 fennel bulb and stalks, sliced lengthways
170g asparagus spears, sliced lengthways
4 red salad onions, sliced lengthways
2 medium carrots, thinly sliced using a vegetable peeler
1 Baby Savoy cabbage, thinly sliced
 
For the dressing
2 tablespoons wholegrain mustard
2 tablespoons sherry vinegar
¼ cup extra virgin olive oil
Salt and pepper to taste
 
Preheat the oven to 180’c. Cut the grapefruits to roughly the same size as the rest of the fruit. Brush the chicken with olive oil and balsamic crema. Place all the ingredients in a roasting dish and roast for 60mins until golden and cooked through. Serve with fresh fennel slaw
 
For the slaw
Squeeze the juice of one of each of the roasted fruits, combine with the dressing ingredients and set aside. Combine all the ingredients and when ready to serve toss with the dressing.

Head on down to your nearest Woolies for the ingredients or shop online with convenience at www.woolworths.co.za/food