Spatchcock chicken with wilted greens and butter beans
SERVES 4-6
Time: 45 mins
• 1.7kg chicken, spatchcocked (either ask your butcher to do this or follow method point 1)• 1 leek, rinsed and cut• 2 red onions, peeled and quartered• 1 lemon, quartered• 10g fresh oregano leaves• 4 tbsp olive oil• 1 tsp Urfa or chipotle chilli flakes (normal chilli flakes will also do)• 75ml white wine• 200g cavolo nero cabbage, woody stem removed, cut into 2cm strips• 470g cooked butter beans (drained weight)• Sea salt and black pepper
