This chicken is super tasty and tender and the potatoes soak up all the juices! Spatchcocking a chicken is one of my favourite methods of roasting, it cooks evenly and just seems to soak up more flavour. This isn’t the classic way of spatchcocking but it is much easier.
I hope you enjoy this as much as I do.
Serves 4-6 | 1hr 30m
Chicken
1 whole chicken
800kg new potatoes, halved
5-6 cloves garlic, whole
2 tbsp fresh oregano
3 tbsp olive oil
2 lemons, sliced
Salad
300g fresh peas
100g feta
25g parsley
1/2 tbsp olive oil
Heat oven to 220c
Spatchcock the chicken by firstly cutting down breastbone with scissors. This can be a bit fiddly but just keep at it. There are plenty of videos on youtube if you can’t get it.
Secondly, turn the chicken over and press down to flatten.
Toss the new potatoes, garlic cloves and oregano in 2 tbsp of the olive oil in an oven tray and spread the lemon slices on top (saving 2 slices).
Place the chicken on top and put the reserved lemon slices under the skin of the chicken breasts. Drizzle with the remaining tbsp of olive oil.
Season with plenty of salt and pepper.
Place in the oven for 15 minutes. After this turn down to 180° for another 50-60 minutes, until the chicken is cooked through and the potatoes soft.
Meanwhile, bring a pot of salty water to the boil and add the peas for 5-6 minutes until tender.
Drain the peas and add the rest of the ingredients along with plenty of seasoning.
When the chicken is ready, carve into 4-6 pieces.
Serve and Enjoy!
