Italian Spatchcock Chicken with Vine Roasted Tomatoes, Roasted Mozzarella with Herby Breadcrumbs and Italian Leaf Salad with a Grape, Lemon and Balsamic Dressing
May 9, 2013
This is a quick, very simple and amazing feast. The Mozzarella also makes a delicious, quick snack any time of day!
- Prep: 30 mins
- Cook: 30 mins
- Yields: 6 Medium
For the Chicken
Pre-heat the oven to 180C. In a roasting tray drizzle Olive Oil add the Spatchcock Chicken and scatter with the Oregano and ripped Bay Leaves. Add the Garlic Bulbs and season with Salt and Pepper. Give it all a good toss about and rub the herbs, oil etc into the chicken and garlic bulbs…..massage them, show them your love. Then roast for approximately 45 mins (for the chicken breasts) until chicken is golden and cooked through. Halfway through cooking, bung in the tomoatoes, on the vine and scatter them with a little rock Salt so it goes into the crosses.
For the Mozzarella
In a separate roasting dish rip the Mozzarella into nice big chunks, drizzle with Olive Oil. Add the smashed Garlic cloves and season the Breadcrumbs, with Black Pepper. Scatter them over the Mozzarella and Garlic. Now, get involved with your hands and toss the mixture together to coat the Mozzarella. Roast in the oven at 180C for 15 – 20 mins until melted and golden…..delicious!
For the Dressing
Smash the 10 Grapes in a Mortar and Pestle. Add the zest and juice of the Lemons, Black Pepper and a good glug of Balsamic Vinegar. Mix, then pass through a sieve into an oil jug or bowl. Half the reserved Grapes and add a few handfuls to the dressing.
Place the Italian Leaves in a big salad bowl, serve the Chicken, Tomatoes and Mozzarella straight to the table in the dishes they were cooked in…….Enjoy!!