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Roast Spatchcock Chicken with Burrata and Slow Roasted Tomato Salad

Succulent mustard-glazed spatchcock chicken served with creamy burrata, croutons, and a rich slow-roasted tomato and piquillo pepper salad.

ChickenMain CourseSaladRoastBurrata
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
41.5g
per serving
165.8 g total
Fat
80.6g
per serving
322.4 g total
Protein
78.8g
per serving
315.2 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Dijon Mustard
2
tbsp
Red Wine Vinegar
4
tbsp
Capers
Drained and rinsed
Dairy
50
g
Butter
Unsalted
400
g
Burrata Mozzarella Cheese
Torn into pieces
Fruits
1
piece
Lemon
Zest and juice
GrainsCereals
200
g
Ciabatta
Torn into small pieces
Meat
2
kg
Chicken
Free-range
NutsSeeds
2
tbsp
Sage
Chopped
2
sprig
Thyme
1
piece
Salt
To taste
1
piece
Black Pepper
To taste
2
handful
Basil
Leaves only
OilsFats
2
tbsp
Vegetable Oil
3
tbsp
Olive Oil
6
tbsp
Extra Virgin Olive Oil
Vegetables
2
piece
Red Onions
Quartered
1
piece
Onion
Finely chopped
50
g
Onion Flakes
Dried
6
piece
Plum Tomatoes
Halved lengthways
1
piece
Banana Shallot
Finely chopped
175
g
Piquillo Peppers
Wood-roasted, chopped

Method

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