Roasted Butter-fly Chicken with Toasted Almond, Mint and Garlic Sauce

• 2 1/2 pounds chicken 1.2kg
• 1 x olive oil for brushing
• 1 x salt and black pepper to taste
• 4 tablespoons almonds blanched, toasted and chopped
• 1/2 cup mint leaves freshly chopped
• 3 cloves garlic or to taste, minced or crushed
• 1 teaspoon sugar
• 4 tablespoons lemon juice freshly squeezed
• 13 cup olive oil, extra-virgin or up to 1/2 cup
• 1 x arugula (roquette) leaves, to serve, or any other greens, optional

1. Preheat the oven to 220C (425F).
2. Use a scissor to cut along the backbone of the chicken, then press firmly on the breastbone to flatten it.
3. Arrange the chicken in a baking dish coated with cooking spray or lined with parchment papper.
4. Brush with olive oil and sprinkle with salt and pepper.
5. Roast for about half an hour or until chicken is completely cooked and golden.
6. Add the almonds, mint, garlic, sugar, lemon juice, olive oil and salt and pepper in a small bowl and mix to combine well.
7. Spoon the almond mint sauce over the chicken.
8. Serve with arugula or any other green if desired.

chicken, olive oil, salt, almonds blanched, mint leaves freshly chopped, garlic, sugar, lemon juice freshly squeezed, olive oil, arugula

Taken from recipeland.com/recipe/v/roasted-butter-fly-chicken-toas-51893 (may not work)