Name: Spatchcock chicken in herb sauce with peas and feta
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 large chicken; 1 onion chopped; 2 garlic cloves chopped; 6 sprigs fresh sage chopped; 4 sprigs fresh thyme chopped; 1 handful fresh parsley chopped; 6 sprigs fresh thyme chopped; 500 ml chicken stock; 250 ml cream; 500 g baby potatoes halved; salt and black pepper; 350 g frozen peas; 4 rounds feta cheese; pea shoots optional, to serve

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Ingredients (14)

1 large	chicken
1	onion — chopped
2	garlic cloves — chopped
6 sprigs	fresh sage — chopped
4 sprigs	fresh thyme — chopped
1 handful	fresh parsley — chopped
6 sprigs	fresh thyme — chopped
500 ml	chicken stock
250 ml	cream
500 g	baby potatoes — halved
	salt and black pepper
350 g	frozen peas
4 rounds	feta cheese
	pea shoots — optional, to serve

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Method:

Preheat oven to 180 °C. Use sharp kitchen scissors to remove the backbone of the chicken. Turn chicken over and fold thighs and drumsticks out from underneath. Press the chicken flat with the palms of your hands. This is known as the spatchcock technique.

Place onion, garlic, herbs, stock and cream in food processor and pulse to a smooth mixture. Place chicken in oven roasting pan and pack potatoes around it. Pour herb sauce over and season well with salt and pepper.

Cover pan with foil. Place in hot oven and bake for 30 minutes. Remove foil from pan and add peas. Roast uncovered for 15-20 minutes or until chicken is golden brown. Remove from oven and sprinkle feta over.

Garnish with pea shoots, if using, and serve.