Spatchcock chicken + chips

Death row meal: few things in life are better than perfectly roasted chicken, homemade chips, and a fresh green salad.

Spatchcock chicken (4 portions)

1.5kg Chicken
50ml Olive oil
1 Lemon (juice)
3 Garlic (cloves)
10g Rosemary (chopped)
Salt + pepper

  1. Start by removing the backbone of the chicken. Marinade with everything, leave for a couple of hours if you have time but you can cook straight away.

  2. Cook in a hot oven at 210C for around 20 minutes, the skin should get nicely coloured and crispy. Breasts should reach 69C.

Oven roasted chips (4 portions)

6 Potatoes (large) (Maris piper/ King Edward)
Vegetable oil
Salt + pepper

  1. Cut and boil the potatoes, starting from cold water, for around 5 minutes, just before they’re cooked.

  2. Season and roast in a hot oven at 220C until nicely coloured and crispy.

Sauce verte (4 portions)

20g Parsley (chopped)
5g Wild garlic (chopped)
15g Capers
½ Lemon (zest + juice)
80g Olive oil
10g Sherry vinegar
Salt + pepper

  1. Finely chop: parsley, wild garlic, and capers. Place ingredients in a mixing bowl, add the vinegar and slowly emulsify the olive oil inside.

  2. Add the lemon zest to the mixture, check consistency and seasoning.

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Chicken chasseur

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Chicken cordon bleu