Roast Chicken with Purslane Salad
Juicy roast chicken rests beside crisp purslane greens, tomatoes, and a splash of lemon. In the heart of this fresh plate, tender meat meets herbal brightness—a harmony of roast warmth and garden lightness.
Ingredients
- 1 chicken, cut into pieces
- 1 tablespoon mustard
- Salt
- Pepper
- Oregano
- Olive oil
- 500 g purslane (glistrida)
Instructions for the Chicken
- Place the chicken pieces in a baking dish. Add salt, pepper, oregano, mustard, and olive oil. Mix well to coat the chicken with all the ingredients.
- Roast the chicken in a preheated oven at 190-200°C (375-400°F) for 40-45 minutes, turning the pieces halfway through to achieve a golden color on both sides.
For the Purslane
- Wash the purslane thoroughly.
- Fill a pot halfway with water, add some salt, and bring it to a boil over high heat.
- Once the water is boiling, add the purslane and let it cook for about 10-15 minutes, then turn off the heat.
- Using a slotted spoon, remove the purslane and place it in a bowl.
- Drizzle olive oil over the hot purslane while it is still warm to allow it to absorb the oil, making the salad more flavorful.
Why It’s Irresistible
Each bite balances succulent chicken, vibrant purslane, and acidic lemon—refreshing yet deeply satisfying.
Serving Suggestions
Serve warm or room temperature, with extra lemon and olive oil. Perfect for light gatherings, summer lunches, or wholesome meals that feel both clean and comforting.
Enjoy!
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