Garlicky Spatchcock Chicken with Summer Veg Couscous
Ingredients
1 free range whole chicken
30 g of parsley, finely chopped
240 g of couscous
0.5 cucumber, deseeded and chopped
1 fennel, thinly sliced
75 g of sugar snap peas, thinly sliced
100 g of pomegranate seeds
10 g of coriander
2 tbsp of pomegranate molasses
1 lemon, zest and juice
80 g of salted butter, softened
3 garlic cloves, finely grated
4 tbsp of extra virgin olive oil
1 tsp of garlic granules
4 servings
Calories~1,063 kcal
Protein~55 g
Carbs~69 g
Fat~63 g
Fiber~8 g
Sugar~14 g
Total recipe
Calories~4,250 kcal
Protein~220 g
Carbs~275 g
Fat~250 g
Fiber~30 g
Sugar~55 g
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Line a large roasting tin with greaseproof paper.
Step 2
Lay the chicken breast-side down. Snip along each side of the backbone with kitchen scissors. Cut out the backbone then flip over the chicken and flatten by pressing on the breastbone.
Step 3
Mix the butter, 20g of the parsley, garlic and some seasoning. Lift the skin on the breasts and legs of the bird and push the butter mix underneath evenly.
Step 4
Drizzle over 1 tbsp of the olive oil and sprinkle the garlic granules before roasting in the oven for 1 hr, or until cooked through.
Step 5
Put the couscous in a large mixing bowl and add hot water, following the packet instructions. Cover and leave for 10 mins.
Step 6
Use a fork to fluff up the couscous before adding the cucumber, fennel, sugar snaps, pomegranate seeds, coriander, remaining parsley and some seasoning.
Step 7
Whisk together the remaining olive oil, pomegranate molasses, lemon zest and juice. Stir through the couscous.
Step 8
When the chicken is cooked, allow to rest for 10 mins before carving. Serve with the couscous.
