Prep time: 35 minutes plus 50 minutes to roast the bird
- 2 slices sourdough bread
- 1 medium to large chicken
- 2 tablespoons olive oil
- ½ teaspoon paprika
- 4 sprigs fresh thyme
- 4 cloves of garlic, unpeeled
- ½ cup fresh grapes, sliced in two
- 1 tablespoon white wine
- 1 tablespoon pine nuts
- 8 ounces of fresh baby spinach leaves
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- 1 tablespoon white wine vinegar
- 3 tablespoons extra virgin olive oil
- Preheat oven to 375 degrees.
- Toast sourdough bread lightly in toaster.
- To spatchcock the chicken, using poultry shears or other sharp scissors, cut down the spine of the bird and remove it.
- Press down on the breast of the chicken to open it out flat.
- Put chicken into a roasting pan and sprinkle all over with 1 tablespoon of olive oil, paprika, and thyme.
- Toss in unpeeled garlic.
- Toast for 35-40 minutes until chicken is golden and cooked through.
- While chicken is cooking, put grapes into a small saucepan with the white wine and bring to a boil.
- Remove from heat and set aside. Toast the pinenuts in a small, hot, dry frying pan until golden. Set aside.
- Cut the sourdough bread into croutons. Heat remaining olive oil in the frying pan and fry croutons until crisp.
- Set aside. When the chicken is cooked, let is stand outside the oven for five minutes. Discard thyme.
- Arrange spinach leaves on a platter. Whisk together the mustard, salt, vinegar, and 3 tablespoons of the extra virgin olive oil.
- Place the chicken and garlic cloves on top of the spinach.
- Pour remaining pan juices into the olive oil mixture, and whisk.
- Pour dressing over chicken and spinach, sprinkle with pinenuts, croutons and several more fresh sprigs of thyme. Chicken can be made a day in advance and refrigerated.