Sophie Grigson's Spatchcocked Chicken with Lemon, Garlic and Black Olives

1.      Pre-heat the oven to 190C/375F/Gas Mark 5.      
2. Grate the zest of the lemon finely. Put into a processor with the black olives, garlic and parsley. Process until finely chopped, then gradually trickle in the olive oil, with the blades of the motor still running, until you have a thick cream. Scrape down the sides and base and give the whole lot one last blast. Set aside about a third of the mixture to use over the next few days.      
3. For the chicken: turn the bird breast-side down, then, using poultry shears, or a sharp, strong knife, cut along the backbone from neck to tail end. Turn the chicken skin-side up, then flatten it out firmly with the heel of your hand to form a butterfly shape (well, vaguely, anyway). Oil a roasting tin large enough to take the flattened chicken, with room to spare.      
4. Now the messy bit. With your fingers, separate the skin from the flesh of the bird at the neck end. Wiggle your fingers about inside, pulling away the skin, but leaving it tethered at the sides, to form a pocket over the chicken. Spoon and smear around the black olive mixture between the flesh and skin, patting it down so that it spreads all over. Don’t worry that it looks a bit mucky.  It will all turn out well in the end. Squeeze over the juice of 1/2 the lemon, and season the skin with salt and pepper, rubbing it in. Finally drizzle over another tablespoon of olive oil.      
5. Tuck the potato wedges and vegetables around the chicken, season with salt and pepper, squeeze over the remaining lemon juice, and a touch more oil.  Turn the potatoes so that they are coated.       
6. Roast for 45-60 minutes, until the chicken is cooked through, basting once or twice with its own juices. If it looks at all dry, add a splash or two of water. Check that the bird is done by plunging a skewer into the thickest part, between thigh and breast.  If the juices run clear then the bird is ready, but if they run pink, it needs more time in the oven.        
7. Using a sharp knife hack the roasty toasty bird into quarters. Serve with the vegetables and give everyone permission to use their hands to tear the tender salty chicken flesh apart.

Cook's Note

Be sure to get good quality black olives for this.  Cheap ready-stoned olives often taste soapy, so steer clear unless it’s a brand you already know and enjoy.   Better to start with whole olives, ones that you really like the taste of, and take the time to stone them yourself.