Sun-Dried Tomato Spatchcock Chicken
By OcadoLife
Published on 17 January 2022
Sun-dried tomato paste and pine nuts with a handful of fresh basil give this deliciously simple recipe an Italian accent.Time and servings
1 hr 40 minsTotal time
4Servings
20 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 1.6 kg of whole chicken, prepared as spatchcock
- 750 g of baby new potatoes
- 1 handful of salad, to serve
- 1 tbsp of pine nuts
- 1 clove of garlic
- 1 lemon, zest and juice
- 100 g of basil leaves
- 150 ml of olive oil
- 80 g of sacla’ sun-dried tomato paste
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. In a small bowl mix the tomato paste with 2tbsp water. Put the flattened chicken into a large oven tray, and cover it all over with the paste (if you have time you can leave it to marinate for up to 12 hrs in the fridge).Step 2
Place the chicken in the oven for 1 hr 20 mins, basting a couple of times with the pan juices during cooking.Step 3
Meanwhile, make the basil oil: whizz all the ingredients in a blender and season to taste.Step 4
When the chicken has been in the oven for 50 mins, boil the new potatoes for 15-20 mins until tender.Step 5
Drain the potatoes, lightly crush with a fork, then add the basil oil to taste.Step 6
When the chicken is done, stick a sharp knife into the leg and check that the juices run clear (or use a thermometer – see panel, right), then transfer over to a serving plate. Add a splash of water or white wine to the tray to make a quick gravy with the juice. Bring to the boil, then pour through a sieve over the chicken.Step 7
Carve and serve alongside the crushed potatoes and a fresh herb salad dressed with any remaining basil oil.