- 1 free-range chicken (about 1.2 kg)
- 3 T olive oil, plus extra for drizzling
- 2 cloves garlic, crushed
- 1 t dried oregano
- Sea salt and freshly ground black pepper
- 2 slim, medium-sized brinjals (about 350 g), sliced lengthways
- 1 x 110 g pillow pack rocket, watercress and baby spinach
- Flaky salt
Cut out the backbone of the chicken (freeze it for stock). Wash the chicken then dry well. Open out and give it a good thump to flatten.
Mix the olive oil with the garlic, oregano and some seasoning, then set aside. Arrange overlapping slices of brinjal in an oiled roasting pan. Season and moisten with olive oil.
Place the prepared chicken, skin side up, over the brinjal. Gently lift the skin, snipping with scissors to loosen, if necessary. Pour over the flavoured oil and rub into the flesh. Rub any leftover oil into the skin. Season lightly with flaky salt.
Roast at 230°C for 40 minutes, or until crisp and golden. Quarter the chicken then spoon the chicken and brinjal over piles of greens moistened with lemon juice and seasoned to taste.
Per serving: 3035 kJ, 43.4 g protein, 57.1 g fat, 4.3 g carbs
The greens will begin to wilt from the heat of the chicken and, best of all, absorb the flavours of the chicken and brinjal.