Peri Peri & Maple Glazed Spatchcock Chicken

Transfer the chicken to a lightly oiled baking tray, skin-side up. Drizzle with oil and season with salt and pepper.

Roast on the top shelf of your oven for 2P: 55-60 mins/3P + 4P: 75-80 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there's no pink meat. 

Meanwhile, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over half the peri peri and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the chicken has 30-35 mins remaining, bake the chips on the middle shelf of the oven for the remaining time until golden. Turn halfway through.

While everything roasts, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

In a small bowl, mix together the hot sauce and maple syrup.

In another small bowl, mix together the remaining peri peri seasoning and the olive oil for the marinade (see pantry for amount).

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.

When the chicken has 10 mins remaining, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. 

Add the remaining garlic and the peas to the pan and fry for 1 min more, then add a splash of water and cover with a lid (or foil) and allow to cook until tender, 4-6 mins more.

While the veg cooks, bake the garlic bread on the bottom shelf of your oven until golden, 4-5 mins.

When the chicken has roasted, carefully remove from the oven and, using a pastry brush or flat spatula, coat the chicken in the peri peri marinade. Return to the oven, 2-3 mins.