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

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

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  • 4
  • Easy
  • 20 minutes
  • 50 minutes
  • Iona Chardonnay 2015


  • 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

Cooking Instructions

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.

Discover more tasty chicken recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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