Beans and greens salad
This beans and greens salad is the perfect mid-week supper. Easy to make and great value, this salad is full of flavour with a red wine vinegar and Dijon mustard dressing. Add some shredded chicken or crumbled feta if you like
Spatchcock chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 4
Skip to ingredients
- 1½ kg whole chicken
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp sea salt
Nutrition:
- kcal445
- fat28.2g
- saturates7g
- carbs0.1g
- sugars0.1g
- fibre0.1g
- protein47.7g
- salt1.6g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Get a pair of strong kitchen scissors or shears and a heavy chopping board. Flip the chicken so it’s breast-side down on the board then use the scissors to cut down either side of the backbone and remove it (you can freeze and keep for stock, if you like). Turn the chicken breast-side up and push firmly down to flatten the whole bird.
step 2
Mix the olive oil, lemon juice, oregano and sea salt with a good grinding of black pepper, then rub all over the chicken.
step 3
Put in a roasting tin and cook for 50 mins until deep golden and cooked through. Rest for 20 mins before carving.
