Wild Garlic Spatchcock Chicken

Deliciously pungent wild garlic mixed with buttery chicken juices makes for a wonderful gravy alternative here. We’ve accompanied it with an aromatic salsa verde, containing parsley and mint (both believed to help counter garlic breath!) and pistachio kernels. Hands-on time 25min, plus resting. Cooking time about 45min. Serves 4

FOR THE CHICKEN

 75g butter, softened

 5tbsp finely chopped wild garlic, see GH TIP

 Finely grated zest 1 lemon

 1 medium whole chicken (about 1.4kg)

FOR THE SALSA VERDE

 25g flat-leaf parsley, leaves picked and chunky stalks discarded

 25g mint, leaves picked

 15g pistachio kernels

 1tbsp capers, drained

 1tsp Dijon mustard

 2tbsp lemon juice

 5tbsp extra virgin olive oil

1 Preheat oven to 200°C (180°C fan) mark 6. For the chicken, in a small bowl using a fork, mash the butter, wild garlic, lemon zest and plenty of seasoning. Set aside.

2 Put the chicken breast-side down on a board and remove any string/trussing. Using sturdy kitchen scissors, cut along each side of the backbone and discard. Turn chicken over and press down hard on the breast to flatten it (you should hear it crack). Pat dry with kitchen paper.

3 Use your fingers to ease the skin gently away from the breast and thigh meat, being careful not to tear the skin. Spread 3/4 of the butter mixture between the skin and the meat, then spread the remaining 1/4 on the outside. Transfer to a large shallow roasting tin, skin-side up.

4 Roast for 40-45min, basting halfway with the juices in the tin, or until the chicken is cooked through and the skin is golden. Remove from oven and leave to rest in a warm place for 10min.

5 Meanwhile, make the salsa verde.

In the small bowl of a food processor, whizz the parsley, mint, pistachios and capers until roughly chopped. Add the mustard, lemon juice, oil and a pinch of salt and whizz until fairly smooth. Alternatively, finely chop the herbs, pistachios and capers by hand, mix in a small bowl with the mustard, lemon juice and salt, then gradually whisk in the oil. Thin with a little cold water, if you like.

6 To serve, transfer the chicken to a board and spoon over some of the resting juices from the tin (see intro). Serve with the salsa verde and roasted Jersey Royals, if you like.

PER SERVING 579cals, 54g protein, 38g fat (14g saturates), 4g carbs (1g total sugars), 2g fibre

GET AHEAD Prepare chicken to end of step 3 up to a day ahead. Cover and chill. To serve, allow to come to room temperature for 30min and complete recipe.