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Flat-iron chicken with rocket, pea & radish salad
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1.4kg free range corn-fed whole chicken
4 tbsp extra virgin olive oil
2 tbsp pine nuts
3 tbsp grated
Juice of ½ lemon
500g essential Waitrose Peas, podded
90g pack wild rocket
½ bunch French breakfast radishes, trimmed and sliced
Steamed new potatoes, to serve
1. Preheat the oven to 200°C, gas mark 6. Using scissors or a sharp knife, remove the wing tips, leg-end joints and parson’s nose from the chicken, then cut it down the backbone. Open out the bird and place it skin side up on a board. Cover with parchment paper, then hit with a rolling pin or meat mallet to flatten it as much as possible. Rub the skin with a tablespoon of the oil and season.
2. Heat an ovenproof griddle pan, or large ovenproof frying pan and fry the chicken for 5 minutes on each side until the skin is golden. Transfer the pan to the oven and cook for 1 hour until thoroughly cooked, the juices run clear and there is no pink meat. Leave to rest on a warm platter while you make the salad.
3. Pound the pine nuts and Parmigiano together in a pestle and mortar, or whiz in a blender. Gradually add the lemon juice and then the remaining olive oil to give a thick dressing. Season with freshly ground black pepper.
4. Spoon half of the dressing over the crisp skin of the chicken. Cook the peas in boiling water for a minute or 2 until just tender, drain and run under cold water. Toss with the rocket, radishes and remaining dressing. Serve with the chicken and steamed new potatoes.
Typical values per serving:
Excluding new potatoes.
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