Tuscan roast chicken

Name: Tuscan roast chicken
Yield: Feeds four
Ingredients: 2 tbsp extra virgin olive oil; 1 free range chicken, jointed; 1 tbsp lemon juice; 3 tbsp olive oil; 4 cups water; 400 g (14 oz) dried yellow split peas; 1 onion, finely chopped; 2 tbsp olive oil; sprigs of sage; sprigs of rosemary; sea salt and pepper; sea salt and pepper

Preparation info

Feeds
four

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Tuscan cooking was the essence of simplicity long before minimalism became a fashion. Golden roast chicken and a nutty, creamy split pea purée are linked with a ribbon of Tuscan olive oil. Resist the impulse to add any garnish, any sauce, or any sundried tomato, and leave the lily ungilded.

Ingredients

1 free range chicken, jointed
3 tbsp olive oil
1 tbsp

Dinner
Gluten-free

Method

Wash and dry chicken pieces and arrange in a large bowl. Add olive oil, lemon juice, rosemary, sage, salt and pepper and toss with your hands until well coated. Leave to marinate for an hour or two.

Rinse split peas under cold running water. Place in a pot with water and bring to the boil. Skim off any froth, then reduce heat and add olive oil, onion and salt. Cover and simmer for 1½ to