Spatchcocked Roast Chicken

Serves 6

Time 35 minutes

Ingredients

1 whole chicken

Marinade

2 tbsp soy sauce

1 tbsp mirin

1 tbsp brown sugar

3 tbsp honey

3 garlic cloves, finely chopped

1 red chilli, finely diced

1 tbsp dried chilli flakes

A knob of ginger, finely diced

⅓ red onion, finely sliced

A handful of spring onions, finely chopped

A handful of coriander leaves, finely chopped

Extra virgin olive oil

Salt and pepper

Dressing

2 tsp Dijon mustard

¼ cup light soy sauce

2 tbsp honey

2 tbsp extra virgin olive oil

Salad

300g tomato, diced

2 cucumbers, diced

1 red onion, finely diced

½ bunch spring onion, finely sliced

2 tbsp furikake

1 tbsp pine nuts

Method

Preheat the oven to 200°C.

To butterfly the chicken, with a sharp knife remove the wing tips.

Cut through each side of the chicken's spine to remove the backbone.

Crack the tip and slightly flatten the chicken, then remove the rib cage. Flatten chicken on a board with your hand.

Run the knife through the skin and place the chicken on a plancha.

For the marinade, add all ingredients in a bowl and mix to combine. Pour the marinade over the chicken on both sides.

Roast for 30 minutes or until the chicken is cooked through.