Chicken Salad and Garden Potatoes by Alex James

This is a take on roast chicken and salad dressing all in one. Ever
basted a chicken with Coca-Cola before? Didn’t think so. I can’t
recommend it more highly.

1. 1

   Rub the chicken with oil, and dust with seasoning. Place the whole
   bird on an ovenproof tray and spoon 50ml of Coca-Cola over the
   chicken. Roast for one hour on a high temperature, to infuse the
   flavour and then to give it an extra kick, continue to baste the bird
   every 15 minutes by pouring the remaining 50ml of Coca-Cola over
   the top of the chicken to create a caramel glaze.
   After one hour, turn down the oven to a medium heat, chop the celery
   sticks into six and throw them around the base of the chicken. Keep
   checking the chicken to see if it is fully cooked and when the juices
   run clear, remove the bird and allow to rest for 10 minutes before
   carving. While this is happening turn the oven back up to max and
   throw in half a dozen Little Gem lettuces with the celery into the
   chicken juices. Serve with fluffy whole boiled potatoes, skin on – use
   them to mop up the juicy salad dressing!