recipes

flat-roasted chicken with almond and mint

• 1.2kg chicken
• olive oil, for brushing
• sea salt and cracked black pepper
• ¼ cup blanched almonds, toasted and chopped
• ½ cup chopped mint leaves
• 2 cloves garlic, crushed
• 1 teaspoon caster (superfine) sugar
• ¼ cup (60ml) lemon juice
• ½ cup (125ml) olive oil
• rocket (arugula) leaves, to serve

Preheat the oven to 220°C (425°F). Using kitchen scissors, cut along the backbone of the chicken, then press firmly on the breastbone to flatten it. Place the chicken in a baking dish lined with non-stick baking paper. Brush with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until cooked through and golden. Place the almonds, mint, garlic, sugar, lemon juice, olive oil and salt and pepper in a bowl and stir to combine. Serve the chicken with the almond mint sauce and rocket. Serves 4.