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Ingredients
Serves 4
- 1 whole chicken (1.5kg)
- 4 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp chilli powder
- 1 tbsp black mustard seeds
- Sea salt
- 200g bulgur wheat
- 1 chicken stockpot
- 1 red onion, peeled and diced
- 50g feta
- 80g pitted black
- olives, sliced
- 100g cherry tomatoes, halved
- Handful fresh mint leaves
- Pinch sea salt
- 1 lemon, zest
- 4 large potatoes, diced
Method
- Preheat your oven to 200c.
- Place the chicken breast side down, with legs towards you. Using a kitchen scissors, cut up along
- each side of the backbone to remove it, cutting through the ribs as you go.
- Turn the chicken over and flatten with the heel or palm of your hand to level it out and then place on a rack over an oven proof tray.
- Place the diced potatoes under the wire rack on the tray.
- Place the oil in a bowl and add the onion powder, garlic powder, black pepper, rosemary, oregano,mustard seeds, chilli powder and sea salt and mix well with a spoon. Spoon the mix over the chicken and rub in evenly with your hand.
- Cook the chicken at 210c for 50 minutes. Remove and allow to rest for 15 minutes before serving.
- Add 300ml of water to a pot along with the chicken stockpot. Bring to the boil then add the bulgur wheat. Cover the pot with a lid and remove from the heat. Allow to sit for 15 minutes then strain (if needed) and spread onto a large tray to cool and to prevent over cooking.
- When cooled, add the bulgur wheat to a large bowl with the sliced red onion, crumbled feta, sliced black olives, cherry tomatoes and some ripped mint leaves and mix. Season with sea salt and lemon zest.
- Spoon the bulgur wheat salad onto a large serving dish then place the spatchcock chicken on top.
- Pour some of the juices from the tray over the chicken and garnish with some lemon zest. Serve the roasted potatoes alongside
