Spatchcock chicken in herb sauce with peas and feta

Sarie
4 servings Prep: 10 mins, Cooking: 50 mins

As well as saving time in the kitchen, a chicken flattie is also very tasty. Because the bigger the surface area is for attracting flavour, the more delicious the end result.

By Independent Contributor October 08 2021
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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.



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