Peri Peri & Maple Glazed Spatchcock Chicken
with Chips, Garlic Bread, Peas and Tenderstem® Broccoli
Our Peri Peri & Maple Glazed Spatchcock Chicken is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Whole British Chicken
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
2 unit(s)
Garlic Clove
160 grams
Tenderstem® Broccoli
50 grams
Hot Sauce
1 sachet(s)
Maple Syrup
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
120 grams
Peas
64 grams
Mayonnaise
(Contains: Egg, Mustard)
1 pinch
Chilli Flakes
Not included in your delivery
1 tbsp
Olive Oil for the Marinade
1 tbsp
Olive Oil for the Garlic Bread
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Place the chicken, breast-side down, on a chopping board.
Using sharp scissors or a sharp knife (or use them interchangeably), cut along one side of the backbone, starting from the tail and cutting up toward the neck. Repeat on the other side to fully remove the backbone.
Turn the chicken over so the breast is facing up. Using the palm of your hand, press down firmly on the breastbone to flatten the chicken. You may hear a crack as the bone breaks slightly. Don't be afraid of using a little force!
Transfer the chicken to a lightly oiled baking tray, skin-side up. Drizzle with oil and season with salt and pepper.
When the oven is hot, 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.
Once everything's cooked, transfer the chicken to a clean board and carve.
Share the chicken between your plates. Spoon over the maple hot sauce and serve with the mayo for dipping.
Serve the garlic green veg, peri peri chips and garlic bread alongside.
Sprinkle the chilli flakes (add less if you'd prefer things milder) over the green veg to finish.
