Whole fresh Spatchcock Chicken(1.3-1.5kg) in Piri Piri marinade
Spatch-cocking(flattening)a whole chicken allows it to cook through in just 45 minutes. The Piri Piri marinade that we use has a sweet chilli edge, with a mix of peppers and garlic, that complements the chicken perfectly to create a flavoursome and succulent dish. Can be oven cooked, griddled or barbecued.
Cooking instructions(oven):
Allow the chicken to come up to room temperature for 30 minutes before cooking.
Preheat the oven to gas 7, 220°C, 200°C fan.
Cook at the top of the oven for 20 minutes, then quickly baste with any sauce/juices collected in the roasting tin.
Cook for a further 20-25 minutes, until cooked through with slightly-charred skin. The juices should run clear when the thickest part of the thigh is pierced.
