Chef Ryan's Recipe

BBQ Glazed Chicken, Hasselbacks, Green Beans & Feta

Serves 4 90 minutes

Make Father's day finger licking good with this delicious, sticky and sweet chicken dish. Using Mrs Darlington’s Barbecue Relish as a marinade, along with tasty Hasselback potatoes, baked in the same pan as the chicken they take on the chicken and BBQ glaze flavours.

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Ingredients

  • 1 x Whole Medium Chicken
  • 300g x BBQ Relish
  • 1 x Bulb of Garlic
  • 3 x Sprigs of Rosemary
  • 200g x Green Beans
  • 40g x Feta Cheese
  • 1 x Red Onion
  • 500g x Small Potatoes
  • (or you can use new potatoes)
  • Seasoning

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Ingredients

  • 1 x Whole Medium Chicken
  • 300g x BBQ Relish
  • 1 x Bulb of Garlic
  • 3 x Sprigs of Rosemary
  • 200g x Green Beans
  • 40g x Feta Cheese
  • 1 x Red Onion
  • 500g x Small Potatoes
  • (or you can use new potatoes)
  • Seasoning
  1. Preheat the oven 200C/Fan 180C/Gas 6.

  2. First Spatchcock the chicken, you need to stand the chicken up and starting at the back of the run a knife along the spine to remove. Then Push the chicken open to create the spatchcock.

  3. Rub the whole jar of barbecue relish over the chicken making sure you cover the whole thing.

  4. Slice the potatoes 6-8 times but not all the way through, then put them in the roasting tin along with the chicken.

  5. Slice the bulb in half and add to the pan along with the rosemary and a splash of olive oil then bake in a hot oven for 65-75 mins until completely cooked.

  6. Meanwhile, slice the red onion as thinly as you can then add to a bowl with a good pinch of salt and squeeze it together then set aside.

  7. 5 mins before the chicken is ready boil the green beans for 4/5 mins in salted boiling water then strain off, put the onions over the top along with the crumbled feta and serve.

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