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
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.
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
Cut and boil the potatoes, starting from cold water, for around 5 minutes, just before they’re cooked.
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
Finely chop: parsley, wild garlic, and capers. Place ingredients in a mixing bowl, add the vinegar and slowly emulsify the olive oil inside.
Add the lemon zest to the mixture, check consistency and seasoning.
