I had the lovely Phil and Douglas over last night for some dinner and Doctor Who (Day of the Daleks) and I fancied doing this recipe from the Rick Stein ‘Long Weekends’ cookbook. It’s extremely tasty and easy to do, once you get past the rather fiddly business of actually spatchcocking the chicken, and only takes an hour, which for a roast chicken is amazing.
The chicken itself is delicious and the dressing of garlic, chilli, capers and so forth, adds a tasty extra dimension to the dish.
1 medium sized chicken
2 cloves of garlic, grated
2 tablespoons of olive oil
Zest and juice of ½ a lemon
A small handfull of flat-leaf parsley, chopped
½ a teaspoon of chilli flakes
1 tomato, finely chopped
10 pitted green olives, chopped
2 teaspoons of toasted pine nuts
2 teaspoons of raisins
1 tablespoon of chopped capers
½ a teaspoon of dried oregano
½ a teaspoon of salt
12 turns of ground black pepper
Preheat the oven to 200
Spatchcock the chicken – place the chicken breast side down on a chopping board, and using poultry shears or heavy scissors, cut down either side of the spine and remove it. Turn the board over and press down hard to flatten the chicken.
Place the chicken in a roasting tin and roast for about 45-50 minutes, until the juices run clear.
In a bowl, mix together the grated garlic, olive oil, lemon juice and zest, parsley, chilli, chopped tomato, olives, capers, raisins, pine nuts, oregano, salt and pepper and stir well to combine.
When the chicken is cooked, remove it from the roasting dish and set aside. Pour off any excess fat and then add the mixed contents of the bowl. Place the chicken back in the tin, skin-side up, on top of the mixture, cover with foil and leave to rest for 10 minutes.
Carve the chicken and serve, with the contents of the roasting tin spooned over the top.