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Phil Vickery’s butterflied chicken with pomegranate, lemon, garlic and mint

"A colourful, tasty and satisfying recipe. Frying the garlic until crispy adds a different dimension, and butterflying the chicken cuts the cooking time, too." – Phil Vickery. This recipe is from Phil Vickery's Ultimate Diabetes Cookbook.

Serves 8

Prep Time 25 min

Cooking Time 1 hour + resting

Ingredients

  • 1 small chicken (about 800g)
  • Finely grated zest and juice 2 lemons
  • ½tbsp olive oil
  • 4 garlic cloves, finely crushed
  • 5tbsp vinegar (any type)
  • 1tbsp granulated sweetener
  • 1tsp cornflour

For the salad

  • ½tbsp extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 200g cold cooked egg noodles, roughly chopped
  • Finely grated zest and juice 2 large lemons
  • 1tbsp granulated sweetener
  • 1 small red onion, very finely chopped
  • 4tbsp finely chopped fresh mint
  • 1 small pomegranate, cut in half and seeds removed

Method

  1. Heat the oven to 200°C/fan 180°C/gas 6
  2. To butterfly the chicken, put it on a chopping board and slide a heavy, sharp knife into the cavity and to one side of the backbone. Press down sharply and cut through. Repeat on the other side and remove the backbone completely. (Or ask your butcher to do this.) Open the chicken up, press it flat and remove the skin, then put in a roasting tray.
  3. Mix the lemon juice, olive oil, garlic and some black pepper in a bowl, then rub the mix all over the chicken. Pour 150ml boiling water around the chicken, then cover the roasting tray with foil and roast for 40 min.
  4. Meanwhile, in a separate bowl, mix the lemon zest, vinegar, sweetener and cornflour together to make a glaze. Set aside.
  5. For the salad, heat the ½tbsp olive oil in a non-stick frying pan, then add the garlic and sauté for about 5 min over a medium heat until golden and crisp. Tip out on to a plate and leave to cool.
  6. Test to make sure the chicken is cooked (the juices in the thighs should run clear when pierced with a skewer) and, if it is, turn the oven up to 230°C/fan 210°C/gas 8. If it isn’t, roast it for 5–10 min more before increasing the oven temperature.
  7. Paint the lemon glaze all over the chicken, then return it to the oven, uncovered, for 15–20 min until well browned. Remove from the oven, cover with foil and rest in a warm place for 30 min.
  8. Meanwhile, finish preparing the salad. Put the noodles in a deep serving bowl, add the remaining ingredients, except the crispy garlic and pomegranate seeds and toss through. Season with black pepper.
  9. Pull or slice the cooked chicken into big chunks. Serve with the salad, scattered with the crispy garlic and pomegranate seeds.

Nutrition per serving

Read more on how we calculate nutrition.
231 14.8g 7.1g 2.8g 1.6g 2.7g 0.2g 29mg 18.7g 1.2mg

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