1 whole chicken spatchcocked
1 whole head of garlic
3-5ml peri peri (chilli powder)
90ml (orr less) white or apple cider
250g baby potatoes, peeled
Crush garlic with the rock salt in a
mortar to form a paste. Mix in the peri
Spread this over the chicken and leave
for an hour.
Place chicken, breast side down, onto
the rack of
a roasting tray.
Spoon over some marinade and roast at
In the meantime boil the potatoes in
until just soft and drain well.
Remove chicken from the oven and add the
to the juices in the pan.
Replace rack and replace chicken, this
Spoon over any marinade. Return to oven
for another 40-50 minutes until golden
Remove chicken from the oven and keep
Return pan to the oven to crisp up the
about 10-15 minutes.
INFO & TIPS
Note: To spatchcock a chicken, cut down
side of the backbone to open out. Cut
other side of backbone to remove the
the palm of your hand press down on the
flatten the chicken.
From The Star Angela Day