Portuguese chicken, peach and feta salad

Method

• 1
  Place chicken, breast-side down, on a chopping board. Use kitchen scissors to cut down both sides of backbone and remove. Turn and press to flatten. Tuck wings under.
• 2
  Use a sharp knife to score the chicken skin and flesh. Place in a large glass dish.
• 3
  Combine oil, garlic, lemon juice, seasoning and oregano in a small bowl. Season. Pour over chicken and turn to coat. Cover and refrigerate for 1 hour.
• 4
  Meanwhile, spray peach wedges lightly with oil. Heat a large chargrill pan on medium. Cook peaches for 2-3 minutes each side or until lightly charred. Set aside.
• 5
  Preheat oven to 200C or 180C fan-forced. Heat a lightly greased, large barbecue grill or chargrill on medium-high. Cook chicken, skin-side down, turning once and basting with any remaining marinade, for 20 minutes. Transfer to a large baking tray and bake, skin-side up, for 15-20 minutes or until cooked through. Rest for 20 minutes. Cut into pieces and thinly slice, removing any bones.
• 6
  Gently toss salad leaves, peaches, feta, red onion and tomato in a large bowl.
• 7
  To make the dressing, combine the oil, vinegar, and honey in a small bowl. Season. Drizzle over the salad.
• 8
  Divide salad among plates. Top with sliced chicken and garnish with mint leaves.