- Recipes
- Sun-Dried Tomato Spatchcock Chicken…
Ingredients
- 80g Sacla’ Sun-Dried Tomato Paste
- 1.6 kg whole chicken, prepared as spatchcock
- 750g baby new potatoes
- 1 handful salad, to serve
- 100g basil leaves
- 1 tbsp pine nuts
- 1 clove garlic
- 150ml olive oil
- 1 lemon, zest and juice
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.
Shop the ingredients
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Other
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Filippo Berio Extra Virgin Olive Oil 500ml
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