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Roasted spatchcock with spicy potatoes and orange and watercress salad

Roasted spatchcock with spicy potatoes and orange and watercress salad comes together with Extra Virgin Olive Oil, Olive Oil, Tomato Paste, Red Wine Vinegar, and Hot Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 4 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Place on a baking tray and cook, turning halfway through, for 50 minutes, or until golden and crispy.

2. 2

   Meanwhile, for the spatchcock, cut each chicken through the breastbone with a sharp knife or poultry shears and flatten out with the palm of your hand.

3. 3

   For each bird, For each bird, cut down either side of the backbone and remove.

4. 4

   Place the spatchcock in a baking dish and rub the skin with olive oil. Sprinkle with salt and pepper.

5. 5

   When the spatchcock is ready, remove from the oven, and rest for five minutes before serving.

6. 6

   Remove the potatoes from the oven.

7. 7

   Combine the tomato paste, remaining two tablespoons of olive oil, vinegar, paprika, Tabasco sauce and salt in a bowl and stir to combine.

8. 8

   Add the roasted potatoes and toss to combine just before serving.

9. 9

   Serve the roasted spatchcock with the spicy potatoes and orange and watercress salad.