Spatchcock Buffalo Roast Chicken Sweet Potato Fries & Share Salad
Equipment
- Chopping board
- Chopping knife
- Vegetable peeler
- Kitchen scissors
- Small saucepan
- Large roasting tray
- Pastry brush
- Tongs
- Baking tray
Ingredients
- 110 g unsalted butter
- 120 ml sweet chilli sauce
- 1/2 tsp smoked paprika
- 1 tbsp runny honey
- 1 whole free-range chicken (about 1.6kg /3lb 8oz)
- Sea salt
- ground black pepper
For the Salad
- 50 g blue cheese crumbled
- 3 tbsp Greek yoghurt
- 1 tbsp mayonnaise
- 1 green apple peeled and cut into matchsticks
- 7 sticks celery sticks and leaves, thinly sliced
- 2 romaine lettuce
- 50 g walnuts toasted, broken into pieces
- runny honey for drizzling
For the fries
- 700 g sweet potato cut into fries
- 2 tsp cornflour
- 1 tbsp olive oil
Instructions
- Preheat the oven to 210°C/190°C fan/410°F/Gas 7
- Put the butter, hot sauce, paprika, honey and plenty of seasoning into a pan and bring to the boil, then reduce the heat and simmer for 5 minutes until slightly thickened.
- Meanwhile, place the bird breast-side down on a board and, using a heavy pair of sharp scissors (or poultry shears), cut along either side of the backbone to remove it. Open the bird out and flip it over breast side up and, using your fist, push down hard on the breast to break the bone. Put the flattened chicken into a large roasting tray and brush over half the sauce. Roast in the oven for 40–45 minutes until golden and cooked through.
- Spread the sweet potato fries on a baking sheet and toss all over with the cornflour to form a thin layer. Drizzle with oil and season with sea salt and roast for 30–40 minutes, turning occasionally, until golden and crisp.
- Blend the blue cheese, yoghurt and mayonnaise together with a fork until smooth (loosen with a splash of water if you need to), then toss with the apple and celery. Lay the lettuce leaves out on a platter and spoon the apple and celery into them then scatter with toasted walnuts and drizzle with honey.
- When the chicken is done, remove from the oven and portion into breasts, wings, and legs. Warm the remaining buffalo sauce and drizzle over the top. Serve the chicken with the chips and salad and dig in!
Notes
I have been churning out this simple recipe for so many years in our house that it has become a firm favourite when it comes to an easy Saturday night treat. Spatchcocking the whole bird is a great way to cook it quickly with the crispiest results. Slathered in a homemade buffalo sauce it’s a winner every time.
Nutrition
Serving: 4gCalories: 732kcal
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