Herby spatchcock chicken with lime butter rice

Preheat the oven to 200°C/180°C fan/gas mark 6. Remove the sleeve and film from the chicken (1), reserving the butter. Place the foil tray directly onto the middle oven shelf and cook for 20 minutes. Baste with the cooking juices, then return to the oven for a further 55 minutes. Ten minutes before the end of the cooking time, add the butter to the tray, baste again and return to the oven. Once cooked, cover loosely with foil and leave to rest for 10 minutes.

Heat a large, deep non-stick frying pan over a medium-high heat. Add a drizzle of olive oil and the sweetcorn (1 tin). Cook for 2-3 minutes, stirring occasionally, until lightly charred. Add the butter (50 g) and lime zest (2), followed by the rice (200 g), stock pot (1) and boiling water (500 ml). Lower the heat and cover with a lid then cook for 20-25 minutes, until the rice is tender and the liquid has been absorbed.

Remove from the heat and leave to cool slightly.

Stir through the lime juice, chilli (1), feta (200 g), olives (100 g) and basil (25 g). Season to taste with salt and black pepper.

Carve the chicken and serve with the lime butter rice alongside.