The secret is to tackle this recipe in two stages; marinade the chicken first then roast the spring onions and porcini mushrooms. Serve with Giovanni Rana’s Italian Style Roast Potatoes.
900g whole chicken
150 spring onions
2 Porcini mushrooms
Extra virgin olive oil
Preheat the oven to 160°C/ Gas Mark 3.
Seperate the chicken into two halves along the breastbone using a sharp knife. Drizzle with oil, rosemary and season. Allow to marinade for two hours.
Slice the spring onions and chop the porcini mushrooms into four parts. Put both ingredients in a bowl with olive oil and season and toss for an even coating. Roast in the oven for 10 mins.
Place a skillet or heavy frying pan over a high heat with olive oil. Remove the vegetables from the oven and increase the heat to 180°C/Gas Mark 4.
The oil needs to be hot, but not smoking. Gently place the chicken skin side down into the pan and press down hard to sear the meat for five minutes on each side.
Once complete the chicken should be a golden colour, finish cooking in the oven for 10 mins until the juices run clear.
Serve alongside the porcini mushrooms and finish with rosemary and freshly ground pepper.