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STEPS
INGREDIENTS

I cooked this to provide chicken for salads and snacks for the week but it could be a dinner in itself

Take your chicken and place it on a board

Take your chicken and place it on a board

Remove any string. I find scissors easiest to do this but you can use a knife

Remove any string. I find scissors easiest to do this but you can use a knife

Turn the chicken the other way up

Turn the chicken the other way up

Cut off the parsons nose

Cut off the parsons nose

Cut along the back bone. Again I find scissors easiest to do this

Cut along the back bone. Again I find scissors easiest to do this

It should look like this. Remove any giblets if they are inside

It should look like this. Remove any giblets if they are inside

Pull each of the cut sides apart and flip the chicken over into a roasting tin pushing it flat. It almost feels like turning it inside out. I lined mine with foil to help on washing up

Pull each of the cut sides apart and flip the chicken over into a roasting tin pushing it flat. It almost feels like turning it inside out. I lined mine with foil to help on washing up

Sprinkle with your choice of seasoning (I chose salt, pepper and oregano), drizzle with oil and put approx a wine glass worth of water in the bottom of the tin.

Sprinkle with your choice of seasoning (I chose salt, pepper and oregano), drizzle with oil and put approx a wine glass worth of water in the bottom of the tin.

Roast in the oven at 200C. This chicken took 1 hour but make sure you test that it is properly cooked through before serving.

I cut this into 8 pieces (2 legs, 2 thighs and each breast in half)

Find more recipes in my other guides or at www.theschoolofbalance.com and follow me on twitter @schoolbalance or The School of Balance on Facebook

The creator of this guide has not included ingredients