Piri-piri chicken with charred lemon and chicory

Begin by preheating the oven to 180c.

Now to prepare the chicken. Using a sharp knife, carefully remove the legs from the chicken. Using a boning knife, remove the bone from the thigh and drumstick and set aside the meat for another dish (you can ask your butcher to do this for you).

Back to the chicken crown. Carefully remove the back bone using a kitchen scissors then turn the chicken over and flatten with the heel of your hand to level it out.

In a bowl, whisk the water and salt together until it is dissolved. Place the chicken in this bath for 1 hour before removing and patting dry.

To make the piri-piri sauce, place the onion, tomatoes, garlic, chilli and olive oil on a tray and roast in the oven at 220 for 30 minutes until golden brown and soft. Then transfer to a blender with the honey, lemon juice and lemon zest and blend to a smooth sauce.

Back to the chicken. Mix the dry rub ingredients together, then season the chicken evenly with them. Place the chicken on a tray and cook for 35 minutes at 200c. Brush the piri-piri sauce onto the chicken at this point and cook for a further 5 minutes before removing from the oven and resting for 10 minutes.

As the chicken is resting, chop the chicory and season with the olive oil, mustard, lemon juice, salt and pepper.

Place the lemon halves in a hot pan on a dry heat and cook for 1 minute until blackened on the flat side.

Slice the chicken breast and serve with the chicory and charred lemon