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 garlic cloves
- 1 lemon
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 891 kcal
- Protein
- 69.2 g
- Carbohydrate
- 33 g
- of which sugars
- 11.6 g
- Fat
- 50.9 g
- of which saturates
- 13 g
- Fibre
- 7 g
- Salt
- 1.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 210°C/190°C fan. Mix the peri-peri sauce with the smoked paprika, crushed garlic, and lemon juice.
- 2
Slash the chicken all over and rub generously with the peri-peri mixture, including under the skin. Season well.
- 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
Lay the spatchcocked chicken flat on top of the wedges, skin-side up.
- 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.
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