Spatchcocked chicken piccata with runner bean hazelnut salad
- Helena Busiakiewicz
Save recipe
Serves 4 - 6
Easy
Prep: 20 mins
Cook: 1 hr and 15 mins
plus resting
A star rating of 4.3 out of 5.11 ratingsRate
loading...
Infuse the flavours of chicken piccata into this roast chicken for a summery alternative Sunday lunch. Serve with a runner bean salad and crispy potatoes
Gluten-free
High-protein
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Shaved kohlrabi salad with pickled jalapeño dressing
A star rating of 4.2 out of 5.6 ratings
Peach pie
A star rating of 4 out of 5.5 ratings
Cherry & pistachio no-churn ice cream
A star rating of 5 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 whole chicken
(about 2kg)
-
200g unsalted butter
softened
-
2 large garlic cloves
grated
-
1½ tbsp capers
drained and roughly chopped
-
30g parmesan
finely grated
-
1 lemon
zested then thinly sliced
-
125ml white wine
-
40g blanched hazelnuts
-
1 tbsp olive oil
-
225g runner beans
cut in half or thirds on the diagonal
-
10g flat-leaf parsley
roughly chopped
-
roasted sliced potatoes
to serve (optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (6)
- kcal676
- fat53g
- saturates24g
- carbs3g
- sugars2g
- fibre2g
- protein42g
- salt0.5g
Ad
Method
-
step 1
Sit the chicken on a board, breast-side down, with the legs facing you. Cut through the flesh and bone along both sides of the backbone using sturdy, sharp kitchen scissors. Remove the backbone (you can freeze this to use for stock), then open out the chicken; turn it over and flatten it by pressing hard on the breastbone with the heel of your hand. Remove any large globules of fat and trim away any ragged bits of skin.
-
step 2
Heat the oven to 220C/200C fan/gas 7. Mash the softened butter with the garlic, capers, parmesan, lemon zest and plenty of seasoning in a bowl. Smear all over the chicken, pushing it beneath the skin as well (be careful not to rip the skin).
-
step 3
Arrange the lemon slices in the base of a roasting tin that fits the chicken snugly. Pour over the white wine, then sit the chicken on top of the lemons and cover. Roast for 30 mins, then uncover and roast for another 30-35 mins, or until the juices run clear when pierced in the thigh using a skewer (or a temperature probe reads at least 75C). Once cooked, remove the chicken to a board to rest for 15 mins. Cook the roasting juices from the tin over a high heat until reduced by a third. When the chicken is rested, return it to the tin.
-
step 4
Heat a frying pan over a medium heat and, once hot, toast the hazelnuts for 5-6 mins, stirring continuously until golden. Remove to a bowl and set aside.
-
step 5
Drizzle the olive oil into the pan and add 5-6 twists of freshly ground black pepper. Toast for 30 seconds, then add the runner beans and cook for 8-10 mins more until slightly charred and softened. Season with salt. Return the hazelnuts to the pan and mix well.
-
step 6
Carve the chicken, then scatter over the parsley and serve with the reduced roasting juices, the salad and some crispy sliced potatoes, if you like.
Recipe from Good Food magazine, July 2024
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.11 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...