GREEK SPATCHCOCK CHICKEN, CHIPS AND SALAD

This Lemony, garlicy, herby greek spatchcock chicken is so juicy and so succulent. It’s an absolute dream of a spring summer dinner. Served with a feta-heavy Greek salad and fluffy lemony potatoes.  Just a really delicious dinner to make over the weekend.

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GREEK SPATCHCOCK CHICKEN, CHIPS AND SALAD

SERVES 4// MADE IN 1 HR// MAYBE A TAD TRICKY BUT YOU GOT THIS// MEATY

For the chicken

• 1 1.7kg  medium chicken

• 2 lemons

• 2 tbsp olive oil

• 1 tbsp smoked paprika

• 1 tbsp dried oregano

• 1 tbsp fennel seeds

• 1 tbsp chilli flakes

• 15g fresh dill, roughly chopped

• 15g fresh parsley, roughly chopped

• 1 garlic bulb, halved on the bias

• Generous handful thyme sprigs

• 4 bay leaves

• For the salad

• 200g asparagus tips, halved and cooked until al dente

• 50g kalamata olives, halved

• 5 cherry tomatoes, cut into sixths

• Quartre of a cucumber, seeds removed and cut into half moons

• Half a red onion, thinly sliced

• 100g feta, crumbled

• 20g fresh mint leaves

• 15g fresh parsley, roughly chopped

• 1 tsp Dijon mustard

• 3 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 garlic clove, grated

• 1 tbsp runny honey

• 1 tbsp dried oregano

• 1 tsp dried chilli flakes

• Juice of 1 lemon

• To serve Lemony potatoes, 

Method

1. Preheat the oven to 220°C or 200°C fan.

2. Turn the chicken breast side down with the legs facing you. Using sharp kitchen scissors, cut along each side of the backbone through the ribs and remove it. Pop the backbone into a freezer bag for stock later.

3. Flip the chicken over and press firmly with the heels of your hands to flatten.

4. Drizzle with olive oil, then scatter over the smoked paprika, oregano, fennel seeds, chilli flakes, dill and parsley. Season well with salt and massage everything into the bird.

5. On a large baking tray, layer the lemon slices in the centre. Add the garlic halves, thyme and bay leaves. Place the chicken on top, then lay a few more lemon slices over the centre of the chicken.

6. Roast for 45 to 50 minutes until golden, crisp and the juices run clear from the thickest part of the thigh. Rest for at least 10 minutes before carving.

7. While the chicken rests, make the salad. Add the asparagus, cucumber, tomatoes, olives, red onion, feta and herbs to a bowl. Mix the mustard, olive oil, red wine vinegar, garlic, honey, oregano, chilli flakes and lemon juice, then pour over and toss.

8. Carve the chicken into breasts, legs and wings. Serve over the lemony potatoes with the tender lemon slices and garlic, and spoon the salad over the top.