This recipe is a combination of wonderful autumn gifts that I’ve combined with baked chicken. Salad with water kefir dressing definitely goes well with this tasty bite – because #goodbacteria.
I’ve been roasting chicken this way for years now because it’s crispy on the outside and the meat remains juicy.
Ingredients and preparation steps
Ingredients for chicken
- 1 whole chicken
- ½ butternut squash
- a pinch of salt
- 100 ml of olive oil
- 200 ml of water
Salad ingredients
- 1 head of lettuce (oak leaf, crystal or butter)
- 1 pear
- 1 apple
- two handfuls of walnuts
Ingredients for the dressing
- 4 tablespoons of olive oil
- 2 soup spoons of water kefir
- juice from one lemon
- a pinch of salt
Preparation
- Heat the oven to 200°C.
- Clean the pumpkin from the seeds and cut it into slices.
- Wash the chicken and put it in a deep pot. Pour with oil and water and add salt.
- Arrange butternut squash slices around the chicken.
- Cover the pot with a lid or seal it with aluminum foil. Bake for 1.5 hours, then remove the lid or foil and bake for another 20 minutes.
- While the chicken is baking, wash the oak leaf lettuce or lettuce of your choice and tear it into smaller pieces.
- Wash the apple and pear and cut them into smaller pieces.
- Put the ingredients for the sauce in a jar, cover with a lid then shake well to combine all the ingredients.
- Add the oak leaf lettuce, sliced pear and apple, walnuts to the salad bowl and pour the dressing over.
- When the chicken is baked, remove the squash slices from the pot, remove the skin, then cut the slice into smaller pieces and add to the salad and mix everything well.
- Serve with warm chicken.
Enjoy the flavors!
