Portuguese Chicken With Potatoes

INGREDIENTS

1 whole chicken spatchcocked

Marinade:
1 whole head of garlic
Rock salt
3-5ml peri peri (chilli powder)
180ml oil
90ml (orr less) white or apple cider
vinegar
250g baby potatoes, peeled

METHOD

Crush garlic with the rock salt in a
pestle and
mortar to form a paste. Mix in the peri
peri, oil
and vinegar.
Spread this over the chicken and leave
to marinate
for an hour.
Place chicken, breast side down, onto
the rack of
a roasting tray.
Spoon over some marinade and roast at
180°C for
30-40 minutes.
In the meantime boil the potatoes in
salted water
until just soft and drain well.
Remove chicken from the oven and add the
potatoes
to the juices in the pan.
Replace rack and replace chicken, this
time breast
side up.
Spoon over any marinade. Return to oven
and roast
for another 40-50 minutes until golden
brown and
crispy.
Remove chicken from the oven and keep
warm.
Return pan to the oven to crisp up the
potatoes,
about 10-15 minutes.

INFO & TIPS

Note: To spatchcock a chicken, cut down
the one
side of the backbone to open out. Cut
down the
other side of backbone to remove the
bones. With
the palm of your hand press down on the
breast to
flatten the chicken.

 
From The Star Angela Day

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