Roast chicken with warm tomato salad

Ingredients
One chicken - butterflied

Lime, chili, salt chicken mixture

Cherry tomatoes

Baby spinach

Garlic

Onion

Pine nuts

Butterfly the chicken by cutting into half the breast bone of the chicken. Spread it open and spread the chicken mixture together with olive oil. Make sure you evenly spread it, including under its skin. Put it in a roasting tray together with onions and garlic (don't peel off the skin). Add couple of lugs of olive oil to coat the garlic and onion. Put it in an oven of 230Celcius for about an hour or till golden.

For the salad, mix cherry tomatoes and olive oil, salt pepper and roast it in oven for 5 minutes. Then add it with baby spinach, pan toasted pine nuts and balsamic vinegrette.

Once the chicken is cooked, let it rest a while before serving together with it's lovely sauce.