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Ingredients
- 1 whole chicken, 1.5kg in weight
- 4tbs olive oil
- 1tsp onion powder
- 1tsp garlic powder
- 1tsp black pepper
- 1tsp dried rosemary
- 1tsp dried oregano
- 1tsp chilli powder
- 1tbs black mustard seeds
- Sea salt
- For the salad:
- 200g bulgur wheat
- 1 chicken stockpot
- 1 red onion, peeled and sliced
- 100g feta
- 80g pitted black olives, sliced
- 100g cherry tomatoes, halved
- Handful fresh mint leaves
- 1 lemon, zest and juice
- Preheat your oven to 200 degrees.
- Place the chicken breast side down, with legs towards you. Using a kitchen scissors, cut up along each side of the backbone to remove it, cutting through the ribs as you go. Turn the chicken over and flatten with the heel or palm of your hand to level it out and then place on an oven tray.
- Place the oil in a bowl and add the onion powder, garlic powder, black pepper, rosemary, oregano, chilli powder, mustard seeds and sea salt and mix well with a spoon. Spoon the mix over the chicken and rub in evenly with your hand.
- Cook the chicken at 200 degrees for 50 minutes. Remove it from the oven and allow it to rest for 15 minutes before serving.
- Add 300ml of water to a pot along with the chicken stockpot. Bring to the boil, then add the bulgur wheat. Cover the pot with a lid and remove from the heat. Allow to sit for 15 minutes, then strain (if needed) and spread on to a large tray to cool and to prevent overcooking. When cooled, add the bulgur wheat to a large bowl with the sliced red onion, crumbled feta, sliced black olives, cherry tomatoes and some ripped mint leaves and mix. Season with sea salt.
- Spoon the bulgur wheat salad on to a large serving dish, then place the spatchcocked chicken on top. Pour some of the juices from the tray over the chicken and garnish with some lemon zest and juice.
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