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.
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.