CHICKEN IN LEMON WITH BITTER GREENS

SERVES 4. PREP 10 MINS. COOK 1 HR

INGREDIENTS

• ¼ cup (35g) plain flour

• 2 tsp salt flakes

• 2 Meyer lemons, zested

• 1 whole chicken, butterflied

• ⅓ cup (80ml) extra virgin olive oil

• 1 garlic bulb, halved

• 1 bunch chicory, washed

• 1 bunch dandelion leaves (or other bitter greens), washed

• 20g unsalted butter

• ½ cup capers in vinegar, drained

• ¼ cup flat-leaf parsley, finely chopped

METHOD

1 Preheat oven to 220C. Place flour and 2 teaspoons salt flakes in a bowl and add finely grated zest of 1 lemon. Add chicken and coat well in flour mixture.

2 Heat oil in a large ovenproof pan over medium-high heat. Add chicken, skinside down, and garlic, cut-side down, and cook for 12 minutes or until chicken is golden and crisp. Flip chicken over and remove from heat. Cut lemons into quarters, removing any seeds, and add to the pan. Transfer to the oven and bake for 30-40 minutes, or until chicken is cooked through. Transfer chicken to a plate to rest and reserve pan juices.

3 Heat reserved pan juices in a large frypan over medium heat. Add the bitter greens and 1 tablespoon water and cook, stirring, until wilted. Transfer leaves to a serving plate. Add butter to remaining pan juices, then stir in the capers and parsley. Squeeze in the juice from half of the roasted lemon wedges, and squeeze in some roasted garlic cloves. Stir to combine.

4 Slice chicken, top with remaining lemon zest, drizzle with sauce and serve with greens and extra roasted lemon wedges alongside.