Lightly Salted Chicken with Tomato, Mint and Beetroot Salad Recipe

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  • Dairy-free
  • Nut-free


6 - 8




35 min


1 hr 50 min


  • 1 large organic chicken
  • For the brine
  • 1.5 litres water
  • 6 tbsp salt
  • 6 tbsp caster sugar
  • 15 thyme sprigs
  • For the beetroot salad:
  • 400g beetroot
  • 2 tbsp olive oil
  • juice of 1 lime
  • 3 tbsp freshly grated horseradish
  • 1 tsp caster sugar
  • pinch of salt
  • pinch of pepper
  • For the tomato-mint salad:
  • 10 mint leaves
  • 200g small, ripe tomatoes, halved
  • 1 cucumber, diced
  • 1 tbsp virgin olive oil


  • Put the water, salt and sugar in a large saucepan and bring to the boil, whisking until the sugar and salt has dissolved. Turn off the heat and leave the brine to cool before adding the thyme.

  • Take two large plastic bags and fit one inside the other. Put the chicken inside, then pour the brine into the inner bag. Close the inner bag, trying to remove as much of the excess air as possible, the close the outer bag, knotting both securely. Lay the chicken in an ovenproof dish and leave in the refrigerator overnight.

  • On the day of cooking the chicken preheat the oven to 180C, 350F, gas 4. Take the chicken out of the bags, wipe it with a paper towel and place it in the ovenproof dish. Roast for 1 hour 30 minutes.

  • Meanwhile, put the beetroot in a saucepan with enough water to cover and boil for 20 minutes or until just tender. Dunk them in cold water and leave them until cool. Peel and cut into cubes. In a mixing bowl, whisk together the oil, lime juice, horseradish, sugar, salt and some freshly ground pepper. Mix the cubed beetroot into the dressing and adjust the seasoning to taste.

  • For the tomato-mint salad, finely chop half the mint leaves, leave the other five whole. In a bowl, combine the tomatoes, cucumber and both chopped and whole mint leaves. Mix in the olive oil and season with salt and pepper.

  • When the chicken is done, carve it into eight portions and serve with the salads.

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