Peri-Peri Spatchcock Chicken with Sweet Potato Wedges

Ingredients

• 1 whole chicken, spatchcocked
• 700 g sweet potatoes
• 5 tbsp peri-peri sauce
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 3 clove garlic cloves
• 1 lemon
• 10 g fresh coriander

Method

1. 1

   Preheat oven to 210°C/190°C fan. Mix the peri-peri sauce with the smoked paprika, crushed garlic, and lemon juice.

2. 2

   Slash the chicken all over and rub generously with the peri-peri mixture, including under the skin. Season well.

3. 3

   Cut the sweet potatoes into thick wedges (no need to peel) and toss with olive oil, salt, and pepper in a large roasting tin.

4. 4

   Lay the spatchcocked chicken flat on top of the wedges, skin-side up.

5. 5

   Roast for 50–55 minutes until the chicken is charred at the edges and cooked through. Rest for 10 minutes, then scatter with coriander and serve.