Peruvian summer roast chicken salad


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There is no bigger crowd pleaser than a roast chicken. It is a simple, but oh so comforting, pleasure and one that absolutely anyone can cook. It may take longer than an episode of Masterchef to roast, but you don’t need to be a master chef to make it.

Throwing a bird in a hot oven until the juices run clear and the salty skin goes crisp is something even the most unconfident cook can produce. The oven does all but a few minutes of the work for you. A chicken is delicious roasted au naturale, but sometimes it’s nice to be a little more playful with flavour.

The Peruvian chilli sauce turns a traditional roast chicken into a summery show stopper. With a warming tingle of heat and an exotic sweetness from the authentic blend of Peruvian Amarillo chillies, a roast chicken is transformed from cosy to classy in the amount of time it take to open a bottle and pour.

Warmer weather calls for salads over bread sauce and my quick and simple dipping sauce makes an impressive and summery alternative to gravy.

So, chill the beers, dust off the deckchairs and relax: roast chicken just got a hot new make over.

Preheat the oven to 180°C/gas mark 4
Season the inside of the chicken with salt and pepper and stuff the cavity with the lemon quarters
Place in a roasting tin and rub a little olive oil over the skin. Pour over the chilli sauce to fully coat the chicken
Roast for 1 hour and 35 minutes, basting the chicken halfway through cooking to ensure it stays moist
Check the chicken is fully cooked through then leave to rest for 10–15 minutes loosely covered in foil before carving
Mix the chilli sauce into the soured cream. Toss together the courgette ribbons, tomatoes and leaves to create a fresh salad and serve with the chicken and creamy dip
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