Spatchcock chicken salad with chimichurri sauce

You'll love this warm spatchcock chicken salad with chimichurri sauce. When you spatchcock a chicken take the wishbone out first, then turn the chicken over and cut it with scissors to open it out. This speeds up the cooking time.

Ingredients

  • 1 large corn fed chicken, Spatch cocked
  • 2 large slices thick bread
  • 2 red onions peeled and cut into 1/2d
  • 100ml olive oil
  • small bunch fresh thyme
  • 75g butter
Chimichurri chicken
  • 50ml red wine vinegar
  • 2 cloves garlic
  • 2 green chilli
  • 1 shallot, diced
  • 1 small bunch coriander
  • 1 small bunch mint
  • 100ml olive oil
  • 1 small bunch parsley
  • Salt and pepper
  • 3 Little gem lettuces, quartered
  • 1 bunch of watercress

Method

Pre heat the oven to 210c.

In a large roasting tray cover the base with the bread.

Pop the chicken on top, nestle the onions then sprinkle over the olive oil and thyme, season top with butter  and roast for 45 minutes. Cut into portions.

Blitz all the ingredients together for the Chimichuri sauce in a food processor.

Scatter the lettuces and watercress over a platter, pop the chicken with the onions on top, chop up the bread into croutons and spoon over the sauce.

Ingredients

  • 1 large corn fed chicken, Spatch cocked
  • 2 large slices thick bread
  • 2 red onions peeled and cut into 1/2d
  • 100ml olive oil
  • small bunch fresh thyme
  • 75g butter
Chimichurri chicken
  • 50ml red wine vinegar
  • 2 cloves garlic
  • 2 green chilli
  • 1 shallot, diced
  • 1 small bunch coriander
  • 1 small bunch mint
  • 100ml olive oil
  • 1 small bunch parsley
  • Salt and pepper
  • 3 Little gem lettuces, quartered
  • 1 bunch of watercress

Method

Pre heat the oven to 210c.

In a large roasting tray cover the base with the bread.

Pop the chicken on top, nestle the onions then sprinkle over the olive oil and thyme, season top with butter  and roast for 45 minutes. Cut into portions.

Blitz all the ingredients together for the Chimichuri sauce in a food processor.

Scatter the lettuces and watercress over a platter, pop the chicken with the onions on top, chop up the bread into croutons and spoon over the sauce.