Green Spatchcocked Chicken

Zingy marinated roasted chicken served on a fresh cabbage and onion salad with a herb dressing.

Healthy Chicken Main Course High Protein Gluten Free

Estimated Nutrition

Calories

585.1

kcal / serving

2340.5 kcal total

Carbs

18.7g

per serving

74.8 g total

Fat

35.6g

per serving

142.2 g total

Protein

48.2g

per serving

192.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dark Soy Sauce

tbsp

Fish Sauce

Dairy

200

Greek-Style Yogurt

Fruits

piece

Lime

Meat

piece

Chicken

whole, spatchcocked

NutsSeeds

bunch

Coriander

fresh, roughly chopped

bunch

Mint

fresh, leaves only

bunch

Basil

fresh, leaves only

clove

Garlic

roughly chopped

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Sesame Oil

toasted

Other

tbsp

Honey

Vegetables

Ginger

fresh root, peeled and roughly chopped

piece

Green Chilli

roughly chopped

piece

Hispi Cabbage

leaves only, finely sliced

piece

Red Onion

finely sliced

Method

Preheat the oven to 240°C.

Season the chicken and rub the marinade over the skin side.

Toss cabbage and onion with the dressing and top with carved chicken chunks.

Grind remaining herbs, salt, chilli, and garlic in a mortar, then stir in soy sauce, fish sauce, sesame oil, honey, and remaining lime juice.

Blend two-thirds of the herbs, five garlic cloves, ginger, three chillies, yoghurt, and zest and juice of three limes into a smooth paste.

Roast the chicken for 40-45 minutes until juices run clear.