A fresh and light option is always a winner! Make this charred chicken with apple slaw for a weeknight meal or family lunch.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the charred chicken
4 tbsp olive oil
2 tbsp butter
1 onion, chopped
2 celery stalks, chopped
2 thyme sprigs
Handful parsley, chopped
1½ cups breadcrumbs
1 chicken, giblets removed
For the apple slaw
4 green apples
2 fennel bulbs
⅓ cup olive oil
⅔ cup apple cider vinegar
¼ cup honey
1 tsp salt
½ cup walnuts, toasted and chopped

METHOD
For the charred chicken
1. Preheat oven to 220°C.
2. Mix all the ingredients except the chicken. Season and use it to stuff the chicken. Season again.
3. Place chicken on a wire rack over a roasting tray and cover with foil. Roast for 30 minutes, uncover and roast for another 30 minutes, until cooked.
For the apple slaw
1. Thinly slice the apples and fennel, use a mandoline if you have one. Set aside in ice water until ready to serve.
2. Mix together all the remaining ingredients, except the nuts, to make a dressing.
3. Place the apple and fennel in a salad bowl and toss with the dressing. Sprinkle with nuts and serve with the roast chicken.

Recipe & styling: Joni Dames & Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za