Spiced spatchcocked chicken with provençal vegetables
Sometimes a free-range chicken, roasted with butter, a generous seasoning of sea salt and a lemon stuffed into the cavity, is enough for dinner, but when rubbed with a generous mix of spices, lemon juice and oil then roasted on a high heat to crisp the skin, it provides me with a much warmer dish. The last of the summer vegetables go well with this sort of meal.
|1||Free-range organic chicken|
|1 tsp||Ground marjoram|
|4 Tbsp||Olive oil|
|1 to taste||Ground black pepper|
- Preheat the oven to 200C. Place the chicken breast-side down on a chopping board to spatchcock and cut down either side of the backbone with kitchen scissors. Lift the bone out and discard. Turn the chicken over and flatten it out, firmly pressing down on the breastbone.
- Squeeze the juice of the lemon into a small bowl and add the paprika, ground marjoram, ground oregano and ground sage. Squash the garlic cloves using the blade of a kitchen knife and add to the bowl with the olive oil and plenty of crushed black pepper.
- Put the chicken into a large bowl and toss with the spice mix. Leave for an hour. Place the chicken breast-side up in a roasting dish with its marinade and cook for an hour, basting frequently with the oil. Remove from the oven and cut into 4 pieces through the thighs and breasts.
To prepare the vegetables:
- Heat half the oil in a frying pan. Finely slice the onion and garlic, then cook until golden brown. Chop the capsicums into 3cm chunks, add to the pan and cook for 10 minutes until soft.
- Chop the zucchini and peel and roughly chop the tomatoes. Add to the pan and cook for a further 5 minutes. Add the thyme and vinegar, season with salt and pepper and stir in the remaining oil.