Weep though I may at the huddled, sorrowful image of the few stallholders who comprise the Peckham Farmer's Market, the fruit and veg stall there has some fine produce: the other Sunday I picked up a big bag of lovely chard, the thinking man's spinach. A few paces away along the High Street you can find United Meats whence came a small halal chicken.The sourdough is from the fabulous local bakery Brick House.
I got the idea for the chicken from this recipe by Maria Elia. The low oven temperature keeps the flesh succulent and avoids too much burning of the marinade, although you do sacrifice a little crispiness of skin.
The spatchcocking bit, if you haven't done it before, is easy-peasy, as you can see here.
If you're serving this for one or two people, use the leftover chicken in a salad and/or in a sandwich such as this or this one.
I got the idea for the chicken from this recipe by Maria Elia. The low oven temperature keeps the flesh succulent and avoids too much burning of the marinade, although you do sacrifice a little crispiness of skin.
The spatchcocking bit, if you haven't done it before, is easy-peasy, as you can see here.
If you're serving this for one or two people, use the leftover chicken in a salad and/or in a sandwich such as this or this one.
