Great dish for a crowd. Everything is piled onto one large serving platter (or two smaller ones). Can be served with watercress sauce on the side. The recipe is easily halved for a family supper.
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Ingredients
- 2 small chickens (approx 1.2kg each)
- 2 red onions halved and cut into wedges
Marinade
- 3 tbsp baharat seasoning (I used Bart)
- 10 cloves garlic roughly chopped
- 2 red chilli roughly chopped
- 2 tsp salt
- 120 ml lemon juice
- 200 ml olive oil
Vegetables
- 1 kg charlotte potatoes scrubbed
- olive oil or chilli olive oil for drizzling
- 400 g green beans tops trimmed
- 300 g radish halved or large ones quartered
- 1 red gem lettuce
Instructions
- Blitz marinade ingredients together. Spatchcock the chickens. Flip the birds over and using a sharp knife, slice through the back bone from top to bottom on both sides and remove. Turn the birds back over and press down the breast to flatten the birds. Make some slashes through the skin on the thighs, legs and breasts.
- On a large baking tray that will fit the the two spatchcocked birds, spread the onion wedges. Cover the birds with marinade on both sides as well as rubbing into the slashes and place over the onions. Pour over any excess marinade Cover and leave to marinate for at least 1 hour but ideally overnight.
- Preheat the oven to 200C fan.
- Roast chicken for 45 minutes.
- Meanwhile, heat a pan of salted water, cook the potatoes for 20 minutes until soft. Drain, place on a baking sheet. Using a fork or potato masher, crush each potato flat, Drizzle with plenty of olive oil or chilli oil and season with salt.
- On another tray, spread out the green beans and radish. Drizzle with oil, season with salt and pepper.
- Once the chicken is cooked and out of the oven resting, put the tray of potatoes on the top shelf and the beans and radish below. Roast for 15 minutes.
- To serve, joint the chickens, cover the base of the platter with lettuce leaves, add the potatoes, then the beans and radish and top with chicken pieces. Pour all the chicken juices over the top and serve.
Nutrition
Calories: 819kcalCarbohydrates: 33gProtein: 39gFat: 60gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 33gCholesterol: 173mgSodium: 757mgPotassium: 1229mgFiber: 6gSugar: 6gVitamin A: 2456IUVitamin C: 67mgCalcium: 80mgIron: 5mg
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