Spatchcocked chicken piccata with runner bean hazelnut salad

Ingredients

• 1 whole chicken (about 2kg)
• 200g unsalted butter, softened
• 2 large garlic cloves, grated
• 1½ tbsp capers, drained and roughly chopped
• 30g parmesan, finely grated
• 1 lemon, zested then thinly sliced
• 125ml white wine
• 40g blanched hazelnuts
• 1 tbsp olive oil
• 225g runner beans, cut in half or thirds on the diagonal
• 10g flat-leaf parsley, roughly chopped
• roasted sliced potatoes, to serve (optional)

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