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Peri-peri spatchcock chicken with apple-and-mint tzatziki

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 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.

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Peri-peri spatchcock chicken with apple-and-mint tzatziki

Peri-peri spatchcock chicken with apple-and-mint tzatziki

Ingredients

Method