serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 400 g baby potatoes, cut into 1 cm wedges
- 3 tbsp olive oil
- 1 lemon, juice and zest
- 1 cup (250 ml) chicken broth
- 1.2 kg spatchcock chicken
- 1 tbsp sea salt flakes
- 200 g baby green beans
For the salsa verde
- ¼ cup rosemary
- ½ bunch chives
- ½ cup flat-leaf parsley, roughly chopped
- 1 garlic clove
- 1 tsp Dijon mustard
- 1 cup olive oil
- 1 tsp white wine vinegar
Resting time: 10 minutes
Instructions
1. Preheat the oven to 200˚C fan-forced. In a large baking tray, combine the potatoes, olive oil, lemon juice, zest and chicken broth and toss well to combine.
2. Push the potatoes to the outer edges and nestle the chicken, skin side up, into the centre of the tray. Sprinkle with the salt, then roast for 45 minutes, rotating the tray halfway through.
3. Meanwhile, combine the salsa verde ingredients in a blender and process for 1 minute, or until smooth. Season well with salt and set aside.
4. Once the chicken is cooked through and potatoes have started to crisp on the edges, remove from the oven and allow to rest for 10 minutes. Place the baby beans into a large bowl and cover with boiling water, then drain after 1 minute, or until when bright green, then transfer to the roasting tray with the chicken and potatoes.
5. Use kitchen scissors to cut the chicken into portions, then serve the chicken, potatoes and green beans with the salsa verde.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
