Roast Chicken with Purslane Salad

Ingredients

• 1 chicken, cut into pieces
• 1 tablespoon mustard
• Salt
• Pepper
• Oregano
• Olive oil
• 500 g purslane (glistrida)

Instructions for the Chicken

1. 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.
2. 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

1. Wash the purslane thoroughly.
2. Fill a pot halfway with water, add some salt, and bring it to a boil over high heat.
3. Once the water is boiling, add the purslane and let it cook for about 10-15 minutes, then turn off the heat.
4. Using a slotted spoon, remove the purslane and place it in a bowl.
5. Drizzle olive oil over the hot purslane while it is still warm to allow it to absorb the oil, making the salad more flavorful.

Enjoy!

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