Pollo a la Brasa-Style Spatchcock Chicken
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Ingredients
- 1 whole chicken, spatchcocked
- 2 tbsp soy sauce
- 5 garlic cloves
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 lime, juiced
- 800 g maris piper potatoes, peeled and cubed
- 3 tbsp olive oil
- 150 g mixed salad leaves
Nutrition (per serving)
- Calories
- 902 kcal
- Protein
- 72 g
- Carbohydrate
- 35.1 g
- of which sugars
- 2.8 g
- Fat
- 50.6 g
- of which saturates
- 12.8 g
- Fibre
- 6.9 g
- Salt
- 2.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the soy sauce, garlic, ground cumin, smoked paprika, lime juice and half the olive oil, then rub all over the spatchcocked chicken. Marinate for 20 minutes if you have time.
- 2
Heat the oven to 200C (180C fan, gas 6). Toss the potatoes with the remaining olive oil and spread in a large roasting tin.
- 3
Sit the chicken on top of the potatoes, skin-side up.
- 4
Roast for 45-50 minutes, until the chicken is cooked through with no pink remaining and the juices run clear, and the potatoes are golden.
- 5
Rest the chicken for 5 minutes, then carve and serve with the potatoes and mixed salad leaves.
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