Roast Spatchcock Chicken with Mixed Beans, Tomatoes and Olives
Oven-roasted spatchcock chicken baked on a bed of mixed beans, cherry tomatoes and olives, served with a creamy herb yogurt sauce.
80 Min
Hard
1 whole chicken, about 1.5 kg, spatchcocked
30 ml olive oil
2 cloves garlic, finely chopped
5 g fine sea salt
3 g freshly ground black pepper
5 g dried oregano
2 g ground cumin
1 lemon, halved
400 g cooked chickpeas, drained and rinsed
400 g cooked white beans (such as cannellini or butter beans), drained and rinsed
200 g cherry tomatoes, halved (mixed red and yellow if available)
80 g black olives, pitted
40 g capers, drained
40 g whole almonds
30 ml olive oil (for the bean mixture)
3 g smoked paprika
5 g fresh thyme leaves, plus extra sprigs for garnish
5 g fresh dill, chopped, for garnish
250 g plain Greek yogurt
10 g fresh dill, finely chopped
5 g fresh parsley, finely chopped
5 ml lemon juice
2 g fine sea salt (for the yogurt sauce)
1 g freshly ground black pepper (for the yogurt sauce)
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