Ingredients

Method

• 1 whole free-range chicken, spatchcocked
For the marinade, mix:
• 1 1 lemon, juiced
• 2 garlic cloves, mashed with 1 t sea salt in a mortar and pestle
• 3 T olive oil
• 1 t Woolworths oak-smoked chili flakes
• 2 sprigs rosemary, roughly chopped
• 2 sprigs thyme, roughly chopped
• freshly ground black pepper, to taste
For the nectarine salsa, mix:
• 6 nectarines, roughly chopped
• ½ red onion, chopped
• 2 fresh chillies, finely chopped
• a handful fresh coriander, roughly torn
• a handful fresh mint, roughly torn
• 3 T olive oil
• 3 T red wine vinegar
• 3 T Woolworths date syrup
• 1 lime, zested and juiced
• ½ cup black olives, pitted
• sea salt, to taste

Method

Ingredients

1. Place the chicken in a large dish or Ziploc bag, pour over the marinade and rub it into the chicken. Cover and refrigerate for at least 30 minutes or overnight for best results.

2. Preheat two cast-iron pans in the oven at 240°C for 20 minutes. Place one pan on the stove over a medium-high heat. Remove the chicken from the marinade. Place the chicken into the pan on the stove, then press the second preheated pan on top of the chicken to weight it down. Return to the oven and roast at 200°C for 45 minutes, or until the chicken is cooked through.

3. While the chicken cooks, prepare the salsa. Serve the chicken hot with the salsa.

Find more chicken recipes here

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones, Emma Nkunzana
Videographer: Romy Wilson
Hair & Makeup: Lyndal Fitzgerald