Portuguese Chicken With Peach & Feta Salad

1. 1

   ["Place chicken, breast-side down, on a chopping board. Use kitchen scissors to cut down both sides of backbone and remove. Turn and press to flatten. Tuck wings under.", "Use a sharp knife to score the chicken skin and flesh. Place in a large glass dish.", "Combine oil, garlic, lemon juice, seasoning and oregano in a small bowl. Pour over chicken and turn to coat. Cover and refrigerate for 1hr.", "Meanwhile spray peach edges lightly with oil. heat a large chargrill pan on medium. Cook peaches for 2-3 mins each side or until lightly charred. Set aside", "Preheat oven to 200u00b0C (or 180aC fan). Heat a lightly greased, large barbecue grill or chargrill on medium-high. Cook chicken, skin-side down, turning once and basting with any remaining marinade, for 20 mins. Transfer to a large baking tray and bake, skin-side up, for 15-20 mins or until cooked through.

2. 2

   Rest for 20 mins. Cut into pieces and thinly slice, removing any bones.", "gently toss salad leaves, peaches, feta, red onion and tomato in a large bowl", "To make the dressing, combine the oil, vinegar and honey in a small bowl. drizzle over the salad", "*Note: A slightly simpler method could involve buying different cuts of chicken, pre-diced chicken or even pre-cooked chicken - avoiding step 1 and the complicated sections of step 5"]

* Per serving · 4 servings · Values may vary.