Spatchcock Chicken, Chorizo, Tomatoes And Cream With Greek Greens

Crispy-skinned spatchcock chicken roasts on top of top torn sourdough that soaks up creamy tomato-chorizo juices while roasted garlic and cherry tomatoes burst with sweetness. Rich double cream and Parmesan transform pan juices into luxurious sauce as Greek greens simmer slowly with onions, celery, and fresh herbs. This egg-free, nut-free Greek-style roast serves 4-6 with bold Mediterranean flavours.

Prep: less than 30 mins

Cook: 1 to 2 hours

Serves: Serves 4–6

Dietary: Egg-free, Nut-free

Spatchcock chicken, chorizo, tomatoes and cream with Greek greens

By Georgina Hayden
From Saturday Kitchen Recipes

This spatchcock chicken with chorizo tomatoes and cream scores Nutri-Score D from rich double cream sauce and chorizo fats, balanced by tomatoes and greens providing fibre and vitamins. Chicken delivers lean protein while sourdough adds complex carbs. Per serving: approximately 720 kcal, 48g fat, 32g carbs, 12g sugars, 7g fibre, 42g protein.

Equipment

Ingredients

For the spatchcock chicken

1.8kg whole chicken
½ tsp sweet smoked paprika
1 tsp dried oregano
2 tbsp olive oil
4 slices sourdough bread, torn into large pieces
2 onions, unpeeled, cut into wedges
1 garlic bulb, halved horizontally
125g cooking chorizo, finely chopped
400g cherry tomatoes
10g fresh basil
150ml double cream
30g Parmesan, finely grated
sea salt and freshly ground black pepper

For the Greek greens

4 tbsp extra virgin olive oil, plus extra to serve
3 onions, finely chopped
3 celery sticks, trimmed and sliced
4 garlic cloves, finely chopped
1 tbsp tomato purée
400g tin chopped tomatoes or 400g fresh, ripe tomatoes, finely chopped
½ tsp caster sugar
500ml vegetable stock
600g green beans, runner beans or a mixture of both, trimmed and roughly chopped
sea salt and freshly ground black pepper
10g mixed soft herbs, such as dill and flatleaf parsley, roughly chopped, to serve
1–2 tbsp small capers, to serve

Customise

Swap chicken for turkey breast in spatchcock chicken; similar cooking time maintains juiciness.
Use kale instead of green beans in Greek greens; it holds up well to slow cooking.
Replace sourdough bread with ciabatta chunks; both soak up the creamy tomato sauce beautifully.

Method

Chicken Prep & Spatchcock (15 mins – do ahead)

Preheat oven to 240C/220C Fan/Gas 9. Spatchcock the chicken by cutting down both sides of backbone with sturdy poultry shears, discard it. Press firmly on breastbone to flatten completely – this ensures even cooking and crispy skin.
Season the chicken generously with sweet smoked paprika, dried oregano, salt, pepper, and olive oil. Rub everything in well so flavours penetrate while it roasts.

Chicken Roast (1 hour – overlaps with greens prep)

Line roasting tin with torn sourdough pieces to catch all the juices. Scatter cherry tomatoes around, tear over half the basil leaves, drizzle with more olive oil, season well.
Place chicken on top and immediately reduce oven to 200C/180C Fan/Gas 6. Roast 1 hour, basting halfway if possible – bread soaks up incredible tomato-chorizo-chicken pan magic.

Greek Greens Base (20 mins active cooking)

Heat olive oil in large lidded saucepan until 1cm deep. Fry onions and celery 10 minutes until softened – don’t rush this sofrito foundation for authentic Greek greens.
Add garlic then tomato purée, cooking 2 minutes. Stir in chopped tomatoes, caster sugar, and vegetable stock. Bring to boil, then simmer 10 minutes for deep flavour.

Green Beans & Chicken Finish (40 mins)

Stir green beans into sauce, cover, and cook 30 minutes until tender. Remove lid last 5-10 minutes to thicken – glossy, not watery consistency perfect.
Check chicken after 1 hour roasting – skin should be crisp. Lift onto plate to rest. Squeeze roasted garlic cloves back into tin, discard skins.
Make creamy sauce by pouring double cream into roasting tin, breaking up sourdough as you stir. Add most Parmesan, mix into luxurious sauce. Return chicken or plate together.
Season Greek greens with salt, pepper. Drizzle extra virgin olive oil, scatter dill, parsley, and capers. Serve alongside golden chicken in creamy tomato-chorizo pan sauce!