Spicy spatchcock chicken with fattoush pasta salad

1
To spatchcock the chicken, turn it on to its breast and remove the backbone by cutting along each side of it with meat scissors or a strong knife. Turn over the bird, place your hands across the its middle and press down
2
firmly to flatten it. Alternatively, ask a butcher to spatchcock it for you.
3
Preheat the oven to 180C. Mix the Goody Habanero Ranch Flavor Station, lime zest and juice and chopped parsley in a bowl. Massage all over the chicken and season all over with salt and pepper. Transfer to a large roasting tray lined with baking paper and a wire rack. Roast the chicken for 45-50 minutes, or until the thigh juices run clear when pierced and the chicken is fully cooked through.
4
While the chicken cooks, prepare the orzo fattoush. Cook the orzo in boiling salted water according to pack instructions. Refresh in cold water then transfer to a large bowl. Mix with the olive oil, pesto, garlic, sumac, cucumber, tomato, lemon zest and juice, and mint leaves. Season with salt and pepper then serve the salad with the spatchcock chicken

Related recipes