Persian Roast Spatchcock Chicken
Roasted spatchcock chicken with potatoes and a spring onion dressing.
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Ingredients
- 1 spatchcock chicken
- 2 tablespoons ras el hanout
- 4 tablespoons olive oil
- 400 grams white potatoes
- 6 spring onions
- 2 tablespoons white wine vinegar
Instructions
- Preheat the oven to 180 degrees C.
- Mix together the ras el hanout and 2 tablespoons of the olive oil in a small bowl.
- Put the chicken skin side up in a large roasting dish. Drizzle over the ras el hanout marinade and use your hands to rub it into the meat. NOTE - at this point, you can transfer to the fridge and leave to marinate for up to 24 hours, otherwise continue with the recipe.
- Cut the potatoes into 1-2 inch chunks (no need to peel). Place these around the chicken. Put in the oven and roast for 50 minutes.
- Meanwhile, make the dressing by finely slicing the spring onions and mixing with the vinegar and remaining oil.
- When the 50 minutes are up, remove the chicken from the oven. Cover with foil and rest for 20 minutes. Check if the potatoes are cooked by sticking a knife into one - there should be no resistance. If they are not done, let them cook for 15 more minutes.
- To serve, carve the chicken and serve with the potatoes and a drizzling of the spring onion dressing.
Nutrition Facts
Persian Roast Spatchcock Chicken
Amount per Serving
Calories
624
% Daily Value*
Fat
43
g
66
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
22
g
Cholesterol
143
mg
48
%
Sodium
144
mg
6
%
Potassium
865
mg
25
%
Carbohydrates
21
g
7
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
38
g
76
%
Vitamin A
491
IU
10
%
Vitamin C
26
mg
32
%
Calcium
86
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
