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Garlicky Spatchcock Chicken with Summer Veg Couscous

Garlicky Spatchcock Chicken with Summer Veg Couscous

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

A light, summery take on Sunday roast with seasonal veg.

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Ingredients

  • 1 free range whole chicken
  • 80g salted butter, softened
  • 30g parsley, finely chopped
  • 3 garlic cloves, finely grated
  • 4 tbsp extra virgin olive oil
  • 1 tsp garlic granules
  • 240g couscous
  • ½ cucumber, deseeded and chopped
  • 1 fennel, thinly sliced
  • 75g sugar snap peas, thinly sliced
  • 100g pomegranate seeds
  • 10g coriander
  • 1 lemon, zest and juice
  • 2 tbsp pomegranate molasses

Method

Step 1

Preheat oven to 200°C/180°C fan/gas 6. Line a large roasting tin with greaseproof paper.

Step 2

Lay the chicken breast-side down. Snip along each side of the backbone with kitchen scissors. Cut out the backbone then flip over the chicken and flatten by pressing on the breastbone.

Step 3

Mix the butter, 20g of the parsley, garlic and some seasoning. Lift the skin on the breasts and legs of the bird and push the butter mix underneath evenly.

Step 4

Drizzle over 1 tbsp of the olive oil and sprinkle the garlic granules before roasting in the oven for 1 hr, or until cooked through.

Step 5

Put the couscous in a large mixing bowl and add hot water, following the packet instructions. Cover and leave for 10 mins.

Step 6

Use a fork to fluff up the couscous before adding the cucumber, fennel, sugar snaps, pomegranate seeds, coriander, remaining parsley and some seasoning.

Step 7

Whisk together the remaining olive oil, pomegranate molasses, lemon zest and juice. Stir through the couscous.

Step 8

When the chicken is cooked, allow to rest for 10 mins before carving. Serve with the couscous.

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