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Spatchcocked roast chicken with chilli coating and tomato salad

Name: Spatchcocked roast chicken with chilli coating and tomato salad
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 large (1.6kg) free-range chicken; 2 garlic cloves, crushed; 1 tsp hot chilli powder; Grated zest and juice of 1 lemon; 4 tbsp olive oil; For the tomato salad; 300g ciabatta, torn into chunks; 400g mixed tomatoes, quartered (small ones halved); 1 red onion, finely sliced; 150g pitted black olives; ½ cucumber, deseeded and chopped; 100g small capers; 50ml red wine vinegar; 3 tbsp extra-virgin olive oil; Small handful fresh marjoram or fresh oregano, chopped; Small handful fresh basil leaves

By: Neil Haydock

Published: 31 Jul 09
Updated: 18 Mar 24

Spatchcocked roast chicken with chilli coating and tomato salad

At Fifteen Cornwall, executive chef Neil Haydock makes the most of local produce, like in this Spatchcock chicken recipe.

Easy
August 2009

Test kitchen approved

Serves 4
Takes 20 min to make, 50 min to cook, plus standing and resting

At Fifteen Cornwall, executive chef Neil Haydock makes the most of local produce, like in this Spatchcock chicken recipe.

Dairy-free recipes

Nutrition: per serving

Calories: 544kcals
Fat: 27g (5.1g saturated)
Protein: 46g
Carbohydrates: 31.3g (5g sugar)
Salt: 3g

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Ingredients

1 large (1.6kg) free-range chicken
2 garlic cloves, crushed
1 tsp hot chilli powder
Grated zest and juice of 1 lemon
4 tbsp olive oil

For the tomato salad

300g ciabatta, torn into chunks
400g mixed tomatoes, quartered (small ones halved)
1 red onion, finely sliced
150g pitted black olives
½ cucumber, deseeded and chopped
100g small capers
50ml red wine vinegar
3 tbsp extra-virgin olive oil
Small handful fresh marjoram or fresh oregano, chopped
Small handful fresh basil leaves

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Take the chicken and cut down the length of the backbone using heavy scissors, then turn over and flatten using your hands. To make the marinade, mix the garlic, chilli, lemon zest and juice, and olive oil in a small bowl. Season well.
Place the chicken, skin-side up, in a roasting tin and brush all over with half the marinade. Roast for about 50 minutes until browned and cooked through, brushing with the remaining marinade after 15 and 30 minutes.
For the salad, place the ciabatta and tomatoes in a large bowl with the onion, olives, cucumber, capers and vinegar. Season, mix well, then add the extra-virgin olive oil and herbs. Toss well and stand for 20 minutes before serving with the chicken.