Roast spatchcock chicken with green pesto
1.5kg-1.9kg whole raw chicken
1 tbsp olive oil
I whole lemon cut in to quarters
½ tub green pesto
Salt and pepper to taste
Fresh herbs or edible flo wers
Preheat the oven to 180°c (fan assisted setting) to ensure a crispy skin. Prepare a roasting tin by greasing the bottom of it so the chicken does not stick. Turn the chicken breast down and starting at the parson’s nose (the arrowhead-shaped tail-end) cut along the backbone to the neck on one side. Repeat down the other side, then remove the backbone. Turn the chicken over and with the heel of your hand, press down firmly on the centre, the wishbone will snap and the chicken will flatten out.
Place the chicken in the roasting tin skin side up. Squeeze the lemon quarters and pour the juice into the roasting tin along with their skins. Rub the olive oil into the skin of the chicken, season generously with salt and pepper and cook for about 50 to 60 minutes depending on your oven. You can check the temperature with a meat thermometer if you have one (it should be at 70 degrees or above). Another way of telling that the chicken is cooked thoroughly is to pierce the chicken with a skewer, if it’s done the juices will run clear. Allow the chicken to rest for 15 mins before serving.
Carve the chicken and spoon the pesto generously over the top. Serve with your accompanying dishes or salads.
The roast lemons are delicious chopped up and mixed with potatoes or pasta. Serve the chicken with any salads or vegetables you have available. The chicken is delicious the next day in sandwiches, wraps, or cold pasta salads with an extra spoon of pesto.