2 clove garlic
4 fresh dates, pitted
10 pitted kalamata olives
4 tbsp olive oil
1 small brown onion, finely diced
¼ bunch silverbeet leaves, roughly chopped
Zest 1 lemon
1 whole 1.8kg chicken, deboned & butterflied
Using a small food processor or mortar and pestle, blend or pound the garlic, dates, and olives to paste.
Alternatively chop everything as finely as possible and combine.
Heat a large frying pan over a medium high heat.
Add half the olive oil, onion, and a good pinch of salt.
Cook, stirring for 2 minutes to soften.
Add the silverbeet leaves and stir through.
Cover the pan with a lid and cook for 2 minutes.
Once the silverbeet has wilted, stir through the lemon zest.
Adjust the seasoning.
Spoon everything into a bowl and allow to cool to room temperature.
Lay the chicken out, skin side down and open out completely.
Season the flesh with salt and pepper.
Smear the date paste all over the breast and leg meat.
Spoon the silverbeet mix over the top.
Roll the chicken up, pulling any skin around as much as possible.
Using 8-10 lengths of string, tie the chicken all the way down the chicken to secure the roll.
Place in the fridge for 2 hours or overnight to rest and firm up before cooking.
When ready to cook, reheat an oven to 200C.
Season the chicken with salt and pepper.
Place a large frying pan over a high heat.
Add the remaining oil and carefully brown the chicken in the pan on all sides.
Place onto a baking rack over a baking tray and roast for 25-30 minutes.
Baste throughout using any pan juices.
Allow the chicken to rest for 10 minutes before carving.
Serve with a simple salad and potatoes.