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
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
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.