Peri-Peri Spatchcock Chicken with Garlic Potatoes
A whole chicken flattened and marinated in a smoky peri-peri paste, roasted on garlic potatoes with charred lemon.
Raw materials
A whole bird, flattened at home. Flat birds roast faster and crisp better.
Ingredients
Method
Marinate for an hour at least. Overnight is better.
- 01Thaw fully
Thaw the bird in the fridge for 24 hours, still in its pack. Pat very dry.
- 02Spatchcock
Place the bird breast side down. With kitchen scissors, cut along both sides of the backbone and remove it. Flip, press hard on the breastbone to flatten.
- 03Blend the paste
Blend the chillies, garlic, paprika, oregano, lemon juice, oil and salt to a coarse paste.
- 04Marinate
Rub the paste over and under the skin. Rest for 1 hour at room temperature, or overnight in the fridge.
- 05Roast
Toss the potatoes and garlic with oil in a tray. Lay the chicken on top. Roast at 200 °C for 50 to 55 minutes. Add the lemon halves cut side down for the last 15 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Rest and carve
Rest the chicken for 10 minutes. Carve and serve with the potatoes and charred lemon.
Questions
Can I ask for it spatchcocked?+
Meatigo’s whole chicken is sold whole. Cutting out the backbone with strong scissors takes a few minutes.
How do I know it is done?+
Use a thermometer in the thickest part of the thigh. It should reach 74 °C.
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