Sicilian-style chicken with butter bean salad

by Ed Halmagyi


  • 1 x size 15 chicken
  • 2 tbsp capers
  • zest 4 lemons
  • 2 chillies
  • 4 garlic cloves
  • 1 bunch parsley
  • 1 bunch thyme, picked
  • 4 tbsp olive oil
  • 1 can butter beans, drained and rinsed
  • 1 red onion, finely diced
  • 2 anchovies, chopped
  • 3 tbsp mayonnaise
  • ½ bunch mint, chopped


1 Puree the capers, zest, chillies, garlic, parsley, thyme and olive oil, then marinade the chicken in a plastic bag in this mixture overnight.
2 Place the chicken on a wire rack on a baking tray, season with salt and bake at 190°C for 1 hour.
3 Meanwhile, combine the beans, onion, anchovies, mayonnaise and mint, season and serve next to piece of chicken.

PROFESSIONAL TIP: This recipe also works beautifully on the BBQ, simply split the chicken into half or quarters before cooking on low temperature for about 25 minutes.