Spatchcock Peri Peri Chicken

• porsi: 4-6

Bahan-bahan

5 red chillies, deseeded and roughly chopped

5 garlic cloves, peeled and halved

Large bunch of fresh parsley

Juice of 2 lemons

1 tbsp olive oil

2 tbsp apple cider vinegar

1 tsp smoked paprika

1 tsp oregano

1 tsp caster sugar

2 tsp sea salt

1/2 tsp black pepper

1 Moy Park Fresh Whole Chicken

To serve:

Jacket chips

Coleslaw

Lemon wedges

Petunjuk

1 In the bowl of a food processor, combine the chillies, garlic, parsley, lemon juice, olive oil, vinegar, paprika, oregano, sugar, salt and pepper. Whizz until well combined.

2 Place the chicken, breast-side down, on a chopping board and carefully cut along both sides of the backbone with good kitchen scissors or poultry shears. Discard the backbone. Cut off the wing tips.

3 Turn the chicken over and push down firmly on the breastbone to flatten out the bird.

4 Place the chicken in a shallow, non-metallic baking dish, tucking in the wings and legs.

5 Massage the marinade into all sides of the chicken, coating every part well. Cover with cling film and place in the fridge to marinate for at least five hours, or overnight if possible.

6 Remove the chicken from the fridge 30 minutes before cooking. Preheat the oven to 200C/180C fan/gas mark 6, then place the chicken on a rack over a large baking tray, breast-side up.

7 Roast for 40-50 minutes until the chicken is completely cooked throughout and the juices run clear when the thigh is pierced with a skewen Transfer to a plate, tent loosely with tin foil and allow it to rest for 15 minutes.

8 Carve the chicken, then serve with jacket chips, coleslaw and lemon wedges.