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| >Citrus Roasted Chicken with Tatziki |
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| FRIDAY |
This zingy roast is one of my favourite ways of cooking chicken. Removing the backbone and flattening the bird helps it to cook more evenly and quicker and keeps the breast moist. I like to serve this citrus roast with a home-made creamy tatziki – if time is short pick up a tub of ready-made.
1 x 1.6 kg (3 ˝lb) free-range or organic whole chicken
1 large orange, cut into quarters
2 unwaxed lemons, each cut tin halfl
freshly ground black pepper
for the tatziki
˝ cucumber, coarsely grated and excess liquid squeezed out
1 x 200g (7oz) Greek yogurt
1 clove garlic, crushed
1 tablespoon extra virgin olive oil
1 20g packet mint, chopped
lemon juice to taste
1. Preheat the oven to 200C (fan oven 180C), gas mark 6.
2. Place the chicken breast side down on to a board. Using a sharp pair of scissor cut down either side of the backbone. Turn the chicken over and using the heel of your hands flatten the chicken. Season the chicken generously with salt and black pepper and transfer, breast side down, to a roasting tin/tray and roast for 30 minutes.
3. Remove the chicken from the oven and reduce the temperature to 180C (fan oven 160C), gas mark 4. Squeeze the juice of the orange and lemons over the chicken. Add the orange and lemon pieces to the tray and turn over the chicken. Return to the oven and roast for a further 30 – 40 minutes until the chicken is cooked all the way through.
4. Meanwhile, combine all the ingredients for the tatziki and season with black pepper and lemon juice.
5. Remove the chicken from the oven and cover with foil. Leave to rest for 10 minutes before serving.
6. Serve the chicken with tatziki and the bread
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| serves 4 |
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