Spatchcocked roast chicken with orzo and roast vegetables

Method

1. Heat the oven to 160°C fan/gas 4. Mix the butter in a bowl with the garlic, lemon zest and juice, the oregano, plus a good pinch of sea salt and a grinding of black pepper. Set aside.
2. To prepare the chicken, put it breast-side down on a large chopping board. Using sharp kitchen scissors/shears, cut closely along each side of the backbone (leaving the 2 meaty ‘oysters’ in place, near where the legs are attached) and remove it – you could freeze the spine for stock. Turn the chicken breast-side up, then press down firmly on the breastbone to flatten and open out the chicken.
3. Using your fingers and startingat the neck area, gently release the skin away from the breast meat, then push the flavoured butter under the skin, saving some to rub over the legs. Put the chicken flat on a grill rack, still breast-side up.
4. Put all the vegetables in a deep roasting tin and toss with the olive oil. Put the tin in the oven and sit the chicken directly over the vegetables, resting the grill rack on the tin. Roast in the oven for 1 hour.
5. Meanwhile, bring a pan of salted water to the boil, tip in the orzo and cook for 10-12 minutes until just tender. Drain.
6. Remove the chicken from the oven and set aside to rest. Turn up the heat to 180°C fan/gas 6. Leave the vegetables in the oven to cook for a further 10-15 minutes until golden and caramelised.
7. Remove one of the breasts from the chicken, then shred the meat. Set aside the rest of the chicken to cool, then cover and store it in the fridge for the next 4 meals.
8. Stir the shredded chicken and any resting juices into the roasted vegetables along with the cooked orzo, capers, parsley and more oregano. Taste and season with salt and pepper if you need to, then serve.