2 spatchcocked chicken, i.e. the backbone has been cut out and flattened out
Olive oil, for brushing
2 ripe nectarines or peaches
1 tbsp white wine vinegar
3 spring onions, sliced
Salt and freshly ground black pepper
Green salad, to serve
Preheat the oven to 200°C (180°C if on a fan-forced setting)
In a small bowl, beat the orange zest, 1 tablespoon of the conserve and 1 teaspoon of the herbs mixed with butter.
Gently ease the breast skin of the chicken away from the flesh, push in half of the butter and spread it evenly under the skin. Smooth the skin down again and brush the chicken with olive oil. Season well. Repeat with second chicken.
Cut the nectarines or peaches into small pieces and mix with the remaining conserve, vinegar, spring onions, orange juice and herbs. Cover and chill until needed.
Heat griddle pan or large frying pan and brown the chicken all over for 10-12 minutes. Transfer to the preheated oven and cook for a further 20 minutes. Halve the chicken down to the breast bone and serve warm with the relish and a green salad.
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