Garlic Spatchcock Chicken with Creamy Orzo and Rocket

This is a really easy tea with notably very little washing up! We have served this as a crowd pleaser for friends in the past but tonight I’ve made it for two. You can add your own twist with different vegetable sides or by using a regular soft cheese if you prefer.

Ingredients

• 1 medium chicken (around 1.4kg)
• 3 cloves of garlic
• 5 tablespoons light olive oil
• 250g orzo pasta
• 150ml half fat crème fraiche
• 100g soft goat’s cheese
• 2 lemons
• 70g fresh rocket
• Small bunch of parsley
• Salt and fresh black pepper

Method

• Pre-heat the oven to gas mark 6, 200 degrees.
• Flip the chicken so the breast is facing down then use a strong pair of scissors to cut down the back bone. Once you’ve cut all the way down turn the chicken over and use your hands to push down until you hear a crack and you feel the bird flatten out.
• Place the chicken in a large roasting tin.
• Bash or blend the garlic with the oil until completely smooth (any pieces of garlic will burn in the oven) then pour over the chicken and rub in all over.
• Season the chicken on both sides with plenty of salt and pepper then roast for 1 hour basting 2 or 3 times with the juices from the tin.
• Once the chicken is out of the oven, cover loosely with foil while you prepare the orzo.
• Cook the orzo in plenty of boiling, salted water for 7 minutes then drain keeping about a mug full of the cooking water.
• Add the crème fraiche, goat’s cheese and juice of 2 lemons then mix well. Taste and add salt and pepper if needed.
• Allow to simmer on a low heat for 5 minutes then taste again. Adjust flavourings to your own preference (salt, pepper, lemon) then stir through the rocket and turn off the heat.
• Roughly chop the parsley and stir through the orzo.

How you eat this is down to you! I removed the breasts and legs from the chicken then served on top of the orzo but this could work equally well in the middle of the table so people can help themselves. If you’re making this for a crowd chicken thighs would be ideal on or off the bone. I don’t tend to cook chicken breasts but if you prefer them, a griddled breast sliced on top of the pasta would also work well.