Spatchcock Chicken

• whole chicken↗1.8kg kg
• garlic cloves↗6

  coarsely chopped

• red chilies↗3

  halved, seeded and finely chopped

• dried oregano↗1 tbsp tbsp
• extra virgin olive oil↗4 tbsp tbsp
• egg yolk↗1
• Dijon mustard↗1 tsp tsp
• garlic cloves↗2

  pureed

• butter↗115ml ml

  (mix of peanut oil and olive oil)

• chipotle paste↗1 tbsp tbsp
• lemon↗1

  juiced, to taste (start with about 3 tsp)

• sweet potato wedges↗

  and salad, for serving (optional)

Step-by-step instructions

1. 1

   To spatchcock the chicken, place the bird on a work surface breast‑side down, legs toward you. Using sturdy kitchen shears, cut the meat and bone along both sides of the backbone. Remove the backbone and keep it for stock (freeze until you collect three‑four). Open the bird, flip it, then press down hard on the breastbone with your palm. You’ll feel it crack and flatten under your hand. Remove large pieces of fat and straighten the torn skin. The chicken is now spatchcocked.

2. 2

   Using a mortar and pestle, crush the garlic into a puree with a pinch of sea salt. Add the chilies, oregano, extra‑virgin olive oil and a little pepper. Place the chicken in a container or roasting pan that will fit in the fridge. Gently lift the breast skin, sliding your fingers between skin and meat. Work the skin down, also over the legs, and spoon part of the garlic‑herb mixture under the skin, then spread it over the whole bird on both sides. Cover with film and leave in the fridge for a few hours.

3. 3

   Mix the yolk, mustard and minced garlic in a bowl. Using an electric mixer or whisk, add the oils drop by drop, making sure each drop is incorporated before adding the next. If the mixture separates, start again with a fresh yolk and slowly pour in the emulsified mixture. Add the chipotle paste, lemon juice to taste and seasonings. Cover and chill in the fridge for up to 4 hours.

4. 4

   Preheat the oven to 180 °C/160 °C fan/gas 4. Lay the chicken in a roasting pan breast‑side up. Season all over and roast for 1 hour, basting several times during cooking. To check doneness, pierce the chicken between a leg and the body – the juices should run clear. Cut into portions and serve with chipotle aioli. Roasted sweet‑potato wedges and green salad complement the dish beautifully. Any leftover aioli will keep, covered, in the fridge for two days.