1 whole chicken, butterflied

2 tbsp Greek seasoning

1 tsp salt

Zest of 1 lemon

3 tbsp olive oil

1 small brown onion, sliced

½ bulb fennel, sliced

2 clove garlics, minced

2 tbsp tomato paste

1 punnet baby heirloom tomatoes (or grape tomatoes)

½ cup kalamata olives

500ml chicken broth

1 tin of butterbeans, drained & rinsed

2 handfuls baby spinach

¼ cup flat parsley, chopped

Lemon wedges and coconut yoghurt to serve

METHOD

Preheat an oven to 200 degrees. Marinate the chicken with the olive oil, Greek seasoning, salt and lemon zest. Place onto a lined roasting tray a cook in the oven (or BBQ) for 20 minutes.

Meanwhile, place the olive oil, onion, fennel and garlic into a saucepan. Add a good pinch of salt and sweat over a medium – high heat for 5 minutes. Add the tomato paste and tomatoes and cook for 2 more minutes. Add the olives, chicken broth and butterbeans, and simmer for 10minutes until the tomatoes begin to burst. Stir through the baby spinach to wilt and finish with the parsley.

Serve the roast chicken with the braised tomato broth and lemon to squeeze. If desired, serve with coconut yoghurt.

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