Ingredients
- 1 organic or free-range chicken, cut into 8 pieces
- Salt and freshly-ground black pepper
- 300g rhubarb
- 50g raw organic sugar
- For the cucumber-radish salad:
- 1 cucumber, deseeded and sliced
- 1 bunch of radishes, sliced
- For the dressing:
- 100ml goats-milk yoghurt
- 1 garlic clove, finely chopped
- 2tbsp chopped mint
Method
Preheat the oven to 200C/gas mark 6. Put the chicken pieces in an ovenproof dish, sprinkle with salt and pepper and roast in the preheated oven for 30 minutes
Cut the rhubarb into pieces and mix it with the sugar in the bowl
Take the chicken out of the oven, place the rhubarb under the chicken, put it back in the oven and roast for 15 minutes more
Make the salad: mix the cucumber and radish slices in a bowl. Blend together the dressing ingredients and mix this into the salad. Season with salt and pepper
Serve the chicken and rhubarb with the salad and boiled potatoes
