Flat-iron chicken with green sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 (about 1.5kg) whole chicken
- olive oil
- 6 cloves garlicskin on
- a few sprigs rosemary
- 800g jar white beans such as butter beans or cannellini beans(drained weight 530g)
- to serve crusty bread
GREEN SAUCE
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tbsp small capersrinsed and drained
- 1 tbsp of finely diced gherkins or cornichons
- 1/2 clove garliccrushed
- a handful of leaves flat-leaf parsleychopped
- a handful of leaves mintchopped
- a handful of leaves basilchopped
Nutrition: per serving
- kcal637
- fat36.6g
- saturates8.2g
- carbs17.9g
- sugars1.7g
- fibre8.7g
- protein54.8g
- salt0.71g
Method
step 1
To butterfly the chicken, put it breast-side down, then use strong kitchen scissors or shears to cut down either side of the backbone. Discard or freeze the bone to use for stock later. Turn the chicken so it’s breast-side up, then press down on the breast bone to flatten it.
step 2
Heat the oven to 220C/fan 200C/gas 7. Rub the chicken all over with olive oil and season really well. Heat a heavy, ovenproof frying pan large enough to fit the flattened chicken and add a little oil. Put the chicken in breast-side down and cook for 5 minutes. Add the garlic and rosemary to the pan.
step 3
Put another heavy pan on top of the chicken to weigh it down, then put everything in the oven.
step 4
Roast for 45 minutes, then take the chicken out to rest under foil for 15 minutes. Put the pan with the roasting juices over a medium heat and stir in the beans until warmed through.
step 5
To make the green sauce, put all the ingredients in a small food processor or blender and briefly whizz. Add a splash of water to loosen it and season well.
step 6
Carve the chicken and serve with the beans, sauce and some warm crusty bread.
