Italian style flattened chicken

So, today I got some inspiration from Lorraine Pascale and her flattened chicken recipe, but as always added a twist of my own. The result? Italian style flattened chicken.

Pre-heat oven to 200°C.

First thing to do is to prepare the potatoes. I used a mixture of small white potatoes and new potatoes. Cut the into quarters, or halves for smaller ones. 

Throw into a roasting tin with the cloves from a garlic bulb (don't peel!) and 10-12 olives. Add pepper and a large pinch of salt, then drizzle with olive oil.

Now take a 1.7kg chicken. Turn it breast side down and using scissors (I have specific meat/bone scissors, but any strong ones will do) cut up the backbone to open it up.

Turn it back over and press down hard until you hear a crack. This is necessary to flatten the chicken. If it doesn't crack, turn it over and cut the criss-cross bone you can see at the neck end.

Now your chicken is flattened, place it on top of the potatoes, drizzling with olive oil.

Take two heaped teaspoons of red pesto

And using your hands, smother the chicken with pesto, getting it under the legs and wings too.

That's it! Easy evening meal - done! ✔

Cut the bird into joints to serve on the bone, or take off the bone if you wish. Serve with a green salad and the juices from the pan. 😋

Good comments all round tonight! Another favourite in our house! 

Hope you enjoy it too 😊

Deb x