1. Preheat the oven to 180C/350F
  2. Carve the chicken, discarding the skin and cut the meat in to slices. Place on a sheet of aluminium foil and wrap up in to a sealed parcel.
  3. Place the sweet potato on a baking sheet, drizzle and toss with 1/2 tablespoon of olive oil, season with salt and pepper and place in the oven to roast until soft with crisp edges. This should take about 20 minutes.
  4. After 12 minutes remove the pan from the oven. Push potatoes to one side. Lay out asparagus on the pan, drizzle with remaining 1/2 tablespoon olive oil and season with salt and pepper. Place back in the oven until the asparagus is cooked but crisp and green and potatoes are soft, about 8-10 minutes. 
  5. Place the chicken parcel in the oven and reheat gently 5-7 minutes.
  6. Make the dressing: Combine the yogurt, garlic, lemon juice and dill and stir to combine. Adjust with salt and pepper if needed.
  7. Toss the warm veggies and chicken together in a bowl. Stir in the mint. Place the arugula in a bowl or platter and top with the chicken mixture. Serve the dressing on the side. 

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