Brick Spatchcock Chicken
We put a brick on a chicken, all in the name of science.
- Whole chicken
- Olive oil
- 6 garlic cloves, skin on
- A few sprigs of rosemary
- 500g white beans
- Crusty bread, to serve
- For the green sauce:
- 2 tsp dijon
- 1 tbsp red wine vinegar
- 50ml olive oil
- 1 tbsp capers, drained & chopped
- 1 tbsp cornichons, finely diced
- 1 clove garlic, crushed
- A handful of flat-leaf parsley, chopped
- A handful of mint a handful, chopped
- A handful of basil a handful, chopped
- Put the chicken breast-side down on a chopping board, then using strong kitchen scissors or shears, cut down either side of the backbone. Turn the chicken so it’s breast-side up, then press down on the breastbone to flatten it.
- Heat the oven to 220C/200C fan.
- Rub the chicken all over with olive oil and season well. Heat a heavy, ovenproof frying pan large enough to fit the flattened chicken and add a little oil. Put the chicken in breast-side down and cook for 5 minutes, then add the garlic and rosemary to the pan.
- Put another heavy pan on top of the chicken to weigh it down, (a brick wrapped in foil is perfect, otherwise use tin cans) then put everything in the oven.
- Roast for 45 minutes, then take the chicken out to rest for 10 minutes. Put the pan with the roasting juices over a medium heat and stir in the beans until warmed through.
- To make the green sauce, put all the ingredients in a small food processor and pulse briefly.
- Carve the chicken and serve with the beans, sauce and crusty bread.