Herby spatchcocked chicken with crisp chickpeas & wild garlic labneh

Herby spatchcocked chicken with crisp chickpeas & wild garlic labneh

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Prep: 25 mins Cook: 50 mins Plus 4 hrs straining the yogurt

More effort

Serves 4

Wow your dinner guests and serve this spatchcocked chicken with chickpeas and labneh. The recipe uses wild garlic, which you can forage for in spring

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal812
  • fat48g
  • saturates18g
  • carbs31g
  • sugars9g
  • fibre10g
  • protein59g
  • salt0.6g
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Ingredients

  • 1 chicken (about 1.4kg)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 tbsp unsalted butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp tarragon leaves, chopped
  • 1 tbsp wild garlic, chopped
  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp za’atar
    Za’atar

    Za’atar

    zar-uh-tar

    This Middle Eastern and Levantine flavouring changes lives once

  • 1 lemon, sliced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 6 garlic cloves
  • 2 red onions, peeled and cut into chunks
  • 2 x 400g cans chickpeas, drained
  • 3 bay leaves

For the labneh

  • 400g natural full-fat Greek yogurt
  • 20g wild garlic
  • 1 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. First, make the labneh. Mix the yogurt with a pinch of salt. Line a sieve with muslin or a clean J-cloth and rest over a deep bowl. Spoon in the yogurt, cover, and put in the fridge to strain for about 4 hrs. You'll be left with a firmer, soft cheese-like substance – this is your labneh.

  2. Heat oven to 180C/160C fan/gas 4. To spatchcock the chicken, put it on a chopping board, breast-side down, with its legs pointing towards you. Use sharp scissors to carefully cut out the backbone and parson’s nose in one piece (you can freeze them to use in stock). Turn the chicken over and press on the breastbone to flatten it – you should feel it breaking.

  3. Mash the butter with the tarragon and wild garlic and season. Use your fingers to ease the skin from the breast of the chicken and spread the butter over the breast under the skin. Season the bird and rub with any remaining butter and a little olive oil. Dust with the za’atar.

  4. In a roasting tin, combine the lemon slices, garlic, red onions,chickpeas and bay leaves with 1 tbsp olive oil. Season and sit the bird on top. Roast for 45-50 mins, basting with the juices a couple of times, until a thermometer inserted into the thickest part of the breast reads 75C, or the juices run clear and the
    flesh is opaque. Remove from the oven and rest for at least 15 mins.

  5. Turn the labneh out into a bowl. In a mini chopper or small blender, blitz the wild garlic with the olive oil and lemon juice, then pour this on top of the labneh. Carve the chicken once rested and divide between plates with the wild garlic labneh and chickpeas.

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