'Chicken Kiev' Spatchcock Chicken with Caesar Salad

‘Chicken Kiev’ Spatchcock Chicken with Caesar Salad

If you love the taste of a classic Chicken Kiev then you will love this recipe for 'Chicken Kiev' Spatchcock Chicken with Caesar Salad. Spatchcocking the chicken means it cooks more quickly and the dressing adds another level of flavour!

Ingredients

1 x corn fed chicken spatch cocked
200g butter soft
7 cloves garlic, peeled
1 bunch parsley chopped
2 slices thick cut bread
1 lemon juice only
50ml olive oil
Salt and pepper

Salad:

2 cos lettuce, sliced
50g shaved parmesan

Dressing:

2 egg yolks
1 tbs Dijon mustard
200ml veg oil
1 clove garlic
2 anchovies
1 tbs white wine vinegar

Method

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Pre heat the oven to 220c.

Mix the butter, garlic, lemon and the parsley together in a food processor and then season.

Gently pull back the skin from the chicken and then fill with the butter.

Place the bread onto a roasting tray, top with the chicken and roast for 45 minutes.

To make the dressing, blitz the egg yolks and Dijon mustard in a food processor. Add the garlic and anchovies and then slowly drizzle in the oil until thick. If you prefer a thinner dressing add a splash of water and finish with the vinegar.

Chop up the bread for croutons, mix with the lettuce, drizzle over dressing, top with the chicken and shave over parmesan.