One tray baked lemon chicken and veggies
Cooking a whole chicken has never been so easy. When the chicken is ‘spatchcocked’, also known as ‘butterflied’, it cooks really evenly so that you don’t have to worry about some pieces being overcooked while others are still pink. This dish is super simple to prepare but tastes like a gourmet meal, so is a great option for mid-week guests. If you are extra hungry or feeding little ones, feel free to add some roast potatoes. Make enough (you could cook two at once) so that you can shred the leftover chicken ready to add to the Asian slaw recipe for lunch tomorrow!
Prep time: 20 minutes
Cooking time: 1 hour and 10 minutes
1 whole spatchcocked organic free-range chicken (you can ask you butcher to do this!)
1/3 cup extra virgin olive oil
3–4 crushed garlic cloves
2–4 teaspoons chilli flakes
2 tablespoons maple syrup
salt and pepper to season
400g green beans, topped and tailed
2 bunches of broccolini
1 cup chopped almonds
Preheat oven to 180 degrees Celsius.
Peel and finely chop the garlic, or crush in a garlic press. Combine the olive oil, maple syrup, garlic and chilli flakes in a small bowl. Cut one lemon in half and squeeze juice into the bowl (reserve the juiced lemon pieces). Add a pinch of salt and pepper to season.
Cut the juiced lemon pieces and the second lemon into thick chunks.
Place the flattened spatchcocked chicken, skin side up, into a roasting tray.
Pour the olive oil mixture all over the chicken, then use your fingers to massage the flavour in. Arrange the lemon pieces in the tray around/on top/underneath the chicken.
Roast chicken for 1hr and 10 minutes, until juices run clear and the skin of the chicken is starting to caramelise.
Steam the green beans and broccolini together until just soft and tender.
Divide the chicken and steamed greens between plates, then top the greens with chopped almonds and any remaining delicious lemon chicken juices. Enjoy!