Chicken recipes
Load more
Peri-peri spatchcock chicken with apple-and-mint tzatziki
4
Easy
20 minutes
50 minutes
Ingredients
-
For the peri-peri sauce:
- 1 x 240 g packet Woolworths sundried tomato quarters
- 2 T chilli flakes
- 6 - 8 garlic cloves
- ¼ cup olive oil
- 3 T red wine vinegar
- ½ lemon, juiced
- 3 red birds-eye chillies
- 1 free-range spatchcock chicken
- 150 g butter
- Sea salt and freshly ground black pepper, to taste
- 700 g baby potatoes, parboiled and crushed
- Fresh basil, for serving For the apple-and-mint tzatziki:
- 1 - 2 green apples, sliced into matchsticks or grated
- ½ lemon, juiced
- 1 cup double-thick Greek yoghurt
- 1 t mint, finely sliced
- 1 garlic clove, finely chopped
Method
- Preheat the oven to 200°C. Blend all the ingredients for the per-peri sauce until smooth.
- Carefully lift the skin of the chicken and spread a couple of tablespoons of the sauce underneath. Spread the remaining sauce on top of the the skin, dot with a few knobs of butter, season and roast on a tray with the baby tomatoes for 45 - 50 minutes.
- Serve the chicken with the fresh basil and apple-and-mint tzatziki.
Cook's note: This is the kind of stand-by recipe you're going to want to make at least twice a month. You can also turn the sauce into a great addition to chicken livers or strips by adding a can of cherry tomatoes and a dash of cream and simmering for 20 minutes.