Dean's lemon roast spatchcock chicken with pesto

Mmmm, Dean has a great crowd pleaser for the long weekend! A whole roasted lemon and thyme spatchcock chicken. This summery twist on a Sunday roast can also work on a BBQ.

Serves 4

Prep: 10 minutesCook: 50 minutes

Ingredients:1 whole chicken2 tbsp olive oilFew sprigs fresh thymeJuice and zest half a lemon300g new potatoes, par boiled2 tbsp clear honey200g cherry tomatoes on the vine

Pesto:Large handful fresh basil50g pine nuts, toasted½ clove garlic50ml extra virgin olive oil30g Parmesan cheeseLemon juice to taste

Method:1. Lay the chicken breast side down on a board then using a strong pair of scissors cut from the side of the parson’s nose (tail) all the way up the side of the spine to the neck, repeat on the other side of the spine then remove the backbone. Turn over then using the heel of your hand push down firmly until flattened.

• Place into a baking tray then rub on the oil, thyme, lemon juice and zest then season well with salt and pepper.

• Add the new potatoes and place into an oven set at 200C /gas 6 for 30 minutes. Remove from the oven then drizzle with the honey. Place the tomatoes into the tray then cook for a further 15-20 minutes or until the chicken has cooked through.

• Meanwhile place the basil into a mini blender along with the toasted pine nuts, garlic and oil then blend until you have a loose consistency, add the Parmesan cheese and lemon juice to taste then season with salt and pepper.

• Before serving drizzle pesto over the chicken and garnish with fresh basil.

TOP TIP: This recipe also works with a whole chicken. Adjust cooking times accordingly and start step three 45-50 minutes before the end of cooking.