Smokily aromatic with the warmth and subtle heat of Padron peppers, this Spanish-style chicken is sunshine on a plate. Most butchers sell ready-spatchcocked chickens, or will happily do it on request, but it is easy to do yourself with a pair of sharp kitchen shears; just cut down each side of the backbone, open out the chicken flat on a board skin side up, and push down hard with the heel of your hand on the breastbone until you hear it crack. Alternatively, you can also make this dish with bone-in, skin-on chicken pieces if you prefer.
Method:
- Pre-heat your oven to 200c fan
- Spatchcock your chicken, if it’s not done already.
- Line a roasting tin with a sheet of foil and then a sheet of baking paper.
- Place the onions, halved peppers and Padron peppers (if using) around the edges of the roasting tin. Then put the lemon slices, rosemary, thyme and garlic in the middle of the tray.
- In a small dish combine the smoked paprika, chicken seasoning, pepper and chilli (if using), then rub over the chicken, on both sides.
- Place the chicken skin side up on top of the lemon, herbs and garlic.
- Drizzle the chicken and vegetables with the olive oil, then roast for one hour.
- After the hour is up, add the cherry tomatoes and olives to the dish and roast for another 15-20 minutes.
- Check the chicken is cooked through by piercing the thickest part of the thigh to ensure there is no pink meat and the juices run clear (if you have a meat thermometer, it should read 70c for at least 30 seconds).
- To serve, scatter with the fresh parsley and serve with roasted new potatoes with rosemary, lemon and rock salt a green salad.
Picture: Inbal Bar-Oz and Leyla Freedman
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