Roast chicken with peppers, onions and salsa verde

Step 1

Remove 1 large free-range chicken (approx 2-2.5kg) from the fridge 30 minutes before you want to cook it. Preheat the oven to 240C/220C fan/gas mark 9.

Step 2

Remove the large fat deposits from inside the cavity of the chicken. If your chicken is already spatchcocked, you can skip the next step.

Step 3

Flip the bird over on a chopping board so it is breast-side down, with the parson’s nose (bottom) closest to you. Take a pair of scissors and using the sides of the parson’s nose as your guide, cut down either side of the chicken’s spine to remove it completely. Do this carefully, the bones are brittle but might need a bit of force to crunch through them. When the spine is removed, flip the bird over and use the heel of your hand to press down hard in the middle of the breast bone to flatten the bird. The advantage of preparing the chicken like this is that it levels it out, making sure the legs and breasts cook at the same time.

Step 4

Put the bird, 2 thinly sliced onions, 3 red peppers (cut into chunks), 3 yellow peppers (cut into chunks) and 6 garlic cloves into the bottom of a large roasting tin, along with half of 60ml extra-virgin olive oil and plenty of seasoning. Mix together well.

Step 5

Lay the chicken on top of the veg, breast-side up but opened out like a book, so the legs are completely exposed. Drizzle over the remaining oil, sprinkle over 2 tbsp sea salt and 1 tsp cracked black pepper, then rub it all into the skin, taking care to get inside any creases.

Step 6

Place the tray on the highest rack and roast in the oven for 50 minutes, turning the tray round once or twice to ensure the skin is evenly golden. Remove from the oven and leave to rest for 15 minutes.

Step 7

To make the salsa verde, place all the ingredients in a blender, adding salt to taste, and blitz until relatively smooth.

Step 8

When the chicken has rested, pop it on to a board. I like to portion the chicken ahead of taking it to the table – doing so is much easier if the butcher has already removed the wishbone and if you have a sharp knife.

Step 9

First, run a knife between the breast and the thighs, then pop the thigh bones out to completely release them. Find the hinge between the drumstick and the thigh and cut through it to separate them.

Step 10

Run the knife down the side of the breast bone to release the breast on each side. Take your time and try to keep the knife as close to the breast plate as possible. Release each breast and cut into 4-5 thick slices.

Step 11

Finally, remove the wings and arrange all the chicken pieces on a platter, with the peppers and onions. Serve with the salsa on the side for guests to drizzle over.