If you were to take a look at my Donna Hay New Food Fast cookbook, you’d realize how much I adore this Australian food guru’s recipes. While this one didn’t come from her book, the moment I spotted it on @donnahaymagazine, I ran to the farmers’ market, grabbed a chicken, brought it home and began butterflying the bird (my first time, in fact). The picture I snapped of my finished dish was no where near as beautiful as Hay’s, so I’ve borrowed her fetching photo. Hope you don’t mind, Donna Hay!
4 pound free-range whole chicken
2 tablespoons extra virgin olive oil
1 teaspoon chilli flakes
1 teaspoon Chinese 5-spice powder
1 teaspoon sea salt flakes
½ teaspoon cracked black pepper
Chopped iceberg lettuce and sliced cucumber, to serve
Mayonnaise and lemon wedges, to serve
Preheat oven to 400°F. Line a large baking tray with non-stick baking paper.
Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you. Using sharp kitchen scissors or chicken shears, cut closely along each side of the backbone. Remove and discard the backbone. Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken. Place the chicken, breast-side up on the tray.
Place the oil, chili, five-spice, salt and pepper in a small bowl and mix to combine. Brush the chicken all over with the spice mixture.
Roast for 45 minutes or until golden and cooked through.
Serve with lettuce, cucumber, mayonnaise and lemon wedges.