Buffalo Roast Chicken & Salad With Blue Cheese | Donal Skehan

Preheat the oven to 410°F. 
 
For the chicken, put the butter, hot sauce, paprika, honey and plenty of seasoning into a pan and bring to the boil, then reduce the heat and simmer for 5 minutes until slightly thickened.  

Meanwhile, place the bird breast-side down on a board and, using a heavy pair of sharp scissors (or poultry shears), cut along either side of the backbone to remove it. Open the bird out and flip it over breast-side up and, using your fist, push down hard on the breast to break the bone. Put the flattened chicken into a large roasting tray and brush over half the sauce. Roast it in the oven for 40-45 minutes until golden and cooked through.  

For the salad, blend the blue cheese, yogurt and mayonnaise together with a fork until smooth (loosen with a splash of water if you need to), then toss with the apple and celery. Lay the lettuce leaves out on a platter and spoon the apple and celery into them, then scatter with roasted walnuts and drizzle with honey.  

When the chicken is done, remove from the oven and portion into breasts, wings and legs. Warm the remaining Buffalo sauce and drizzle over the top. Serve the chicken with the salad and dig in!