Cheese & spinach penne with walnut crumble

Submited by: Erin Alderson, Naturally Ella
15 mins Prep
34 mins Cooking
  • 1 large free-range corn-fed chicken (about 2kg), giblets removed
  • Small bunch of tarragon, leaves roughly chopped
  • 200g butter, at room temperature
  • 3 heads of garlic, halved horizontally
  • Olive oil, for drizzling
  • Sea salt and freshly ground black pepper
For the salad
  • 1 butter lettuce, washed
  • 1 lollo rosso lettuce, washed
  • 100g baby spinach
  • 1 ripe avocado, peeled, stoned and chopped
Roasted squash, creamy goat cheese, warm farro, and an easy pecan vinaigrette combine to make a hearty, flavorful salad.
Cooking instructions
  1. Preheat the oven to 200°C/Gas 6. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over both chicken breasts by gently pushing your fingers underneath it. Now push the tarragon butter under the loosened skin so that it covers the whole crown.
  2. To make the stuffing, put the chickpeas into a bowl, season and add the chillies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance.
  3. Place the garlic heads, cut side down, in a roasting tin. Put the chicken on top and drizzle with olive oil. Season the outside of the chicken with salt and pepper and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180°C/Gas 4 and continue roasting for 1¼-1½ hours, until cooked through and golden all over.
  4. Extract the lemon from the cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes.
  5. Meanwhile, separate all the lettuce leaves and tear any really large ones into pieces. Place in a salad bowl along with the spinach and avocado. Serve and enjoy.

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