Barbecued Tuscan chicken with bean salad

Name: Barbecued Tuscan chicken with bean salad
Cook time: 2 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1.2 kg whole chicken; 1 lemon, zest finely grated and juiced; 2 garlic cloves, crushed; 2 tbsp finely chopped sage or rosemary leaves; 80ml (⅓ cup) extra virgin olive oil; 2 tsp sea salt flakes

March 22, 2018

Tuscan-style barbecue chicken.Murdoch Books

Time:2 hours +Serves:4

You can also add some black olives to the bean salad and serve with the chicken, along with boiled new potatoes, if you wish.

Ingredients

1.2 kg whole chicken
1 lemon, zest finely grated and juiced
2 garlic cloves, crushed
2 tbsp finely chopped sage or rosemary leaves
80ml (⅓ cup) extra virgin olive oil
2 tsp sea salt flakes

Bean salad

400g green beans, topped
400g tin borlotti beans, drained and rinsed
1 bunch rocket, washed and dried
2 tbsp lemon juice
60ml (¼ cup) extra virgin olive oil

Method

Step 1
Wash the chicken briefly under cold running water, remove the neck and giblets and trim any pockets of fat. Pat the chicken dry with paper towels and place, breast side up, on a chopping board. Use kitchen scissors to cut through the chicken on either side of the backbone. Remove the backbone and discard or reserve for stock. Flatten the chicken, skin side up, using your hands to press down hard on the breastbone to break it.
Step 2
Whisk together the lemon zest, 2½ tablespoons of lemon juice, the garlic, sage or rosemary, olive oil, salt and some freshly ground black pepper until combined. Add the chicken, turning to coat. Cover with plastic wrap and refrigerate for 4 hours to marinate.
Step 3
Drain the chicken, reserving the marinade. Heat a barbecue grill to medium-low heat. Put the chicken on the grill, skin side down, then weight the chicken to flatten it. The easiest way to do this is to place a roasting pan holding 2kg to 3kg of tinned food on top of the chicken. Cook the chicken for 40 minutes, or until it is just cooked through and the juices run clear when the chicken is pierced through the thickest part (between the thigh and body). Set aside for 5 minutes to rest.
Step 4
Meanwhile for the bean salad, cook the green beans in a saucepan of boiling salted water for 3 to 4 minutes or until tender-crisp and bright green. Drain well and refresh under cold running water. Combine with the remaining ingredients in a large bowl.
Step 5
Transfer the chicken to a chopping board. Cut it in half lengthways through the breast, then cut each half into four pieces. Serve with bean salad.