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Crisp-skinned, garlicky chicken with smoky coriander and paprika is pressed in a heavy pan, then served with warm new potatoes and a juicy plum, cucumber, tomato and walnut herb salad.
Difficulty
medium
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Heat the oven to 220°C/200°C fan/gas 7. Mix the garlic, lemon zest, 1 tbsp lemon juice, ground coriander, smoked paprika, black pepper, salt and 1 tbsp oil. Pat the spatchcocked chicken dry, then rub the mixture all over, concentrating on the skin and the flesh side. Leave at room temperature while preparing the vegetables.
Timer available in cooking mode · 10 min
Put the skin-on potatoes in a pan, cover with cold water, add a pinch of salt and bring to the boil. Simmer until tender when pierced with a knife, then drain well.
Timer available in cooking mode · 15 min
Put the plums, cucumber, tomatoes, red onion, coriander and dill in a large serving bowl. Whisk the remaining lemon juice, vinegar and 1 tbsp oil with a pinch each of salt and pepper. Keep the dressing separate until serving so the plums stay fresh.
Timer available in cooking mode · 5 min
Choose a large heavy ovenproof frying pan or griddle pan that will hold the chicken flat. Wrap two clean bricks or a heavy saucepan in foil, or use a second heavy pan weighted with unopened tins. The weight should press the chicken evenly without sliding.
Step by step
Set the dry heavy frying pan over a medium heat. Toast the walnuts, stirring often, until fragrant and a shade darker. Tip onto a plate.
Timer available in cooking mode · 3 min
Wipe out the pan and heat it over a medium-high heat. Put the chicken in skin-side down, lay a sheet of baking paper over it and place the prepared weight on top. Cook without moving it until the skin is deeply golden and crisp. If it colours too quickly, reduce the heat slightly.
Timer available in cooking mode · 20 min
Remove the weight and baking paper. Turn the chicken skin-side up and transfer the ovenproof pan to the oven. Roast until the thickest part of the thigh reaches 75°C, with no pink meat remaining and the juices running clear. Rest the chicken on a board before carving. If your pan is not ovenproof, transfer the chicken to a preheated baking tray.
Timer available in cooking mode · 15 min
For boneless chicken thighs, season as above and cook in the weighted pan for 8 minutes skin-side down if using skin-on thighs, or 6 minutes if skinless. Turn, remove the weight and cook for 5–7 minutes more, until the centre of the thickest thigh reaches 75°C. Rest for 5 minutes.
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Sign in to rateToss the salad with its dressing and the toasted walnuts. Carve the rested chicken into portions, spoon over any resting juices and serve with the salad and warm potatoes. Offer crusty bread in place of potatoes if preferred; omit the bread to keep the meal gluten-free.
Timer available in cooking mode · 3 min
