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Methods

• Pre heat oven to 190C
• Take the chicken out of its wrapping and pat dry with a paper towel to remove any excess moisture, remove any extras that could be stuffed inside the cavity
• Place the chicken breast side up on a chopping board, take a large knife and insert it into the cavity of the chicken, cut down along each side of the backbone, from neck to the tail and remove. (A pair of kitchen shears will also do the job). Now turn the chicken over and using the heal of the knife crack the breast plate to flatten out even further
• Douse in olive oil, salt and pepper and place into a pre-heated griddle pan to brown skin side down until golden, approximately 6– 8 minutes then turn and place into the oven for around 18 – 22 minutes or until cooked through and giving a further few minutes resting time.
• Mix the dressing ingredients together a good 10-15 minutes before serving
• Split the chicken into 8 pieces, each breast into 2 pieces and each leg into a drumstick and a thigh. Place into a mixing bowl along with the radicchio, toasted walnuts, baby beets, flat leaf parsley and boiled egg dressing. Toss gently and serve immediately