Brick Chicken

Serves 4

40 minutes

Ingredients

Whole Chicken

Butter 25g

Basil 20g finely chopped

Parsley 20g finely chopped

Garlic 2 cloves

Lemon 1/2 juice of

White wine vinegar 25ml

Olive oil 75ml

Mustard 1 tsp

Sugar 1 tsp

Start by spatchcocking the chicken. To do this cut down either side of the chicken's spine with kitchen scissors and discard it. Turn the chicken over and using the heel of your palm push down between the breasts. You should hear a crack and the chicken should flatten. Finally remove the wings.
Rub the butter over the skin of the chicken and season with salt and pepper.
Preheat the oven to 180 degrees celsius.
Heat some oil in a frying pan and once up to temperature put the chicken skin side down in the pan. Put a heavy pan on top of the chicken to push all the chicken skin into close contact with the frying pan. We used a Le Creuset pot.
Cook the chicken over medium heat for 20 minutes, checking the skin half way through.
Meanwhile make the dressing by combining the remaining ingredients in a pestle and mortar. Taste for seasoning add some salt and pepper if necessary.
After 20 minutes flip the chicken and place the saucepan in the oven for 10 minutes.
Check the internal temperature of the chicken with a meat thermometer, it should read at least 65 degrees. Take the chicken out of the oven, cover in tin foil and allow to rest for 10 minutes.
Slice the chicken and serve with the dressing.
Eat and enjoy!