Roast spatchcock chicken mojo rojo
Try this roast with a Mediterranean twist, where roast chicken is drizzled in a wild garlic pesto, a squeeze of lemon, a sprinkle of flaky sea salt and a twist of black pepper. This recipe comes from The Sun Inn in Dedham
- Serves: 6 persons
- 2large plum tomatoes
- 2red peppers, cut in half and deseeded
- 2red chillies, cut in half and deseeded
- ½red onion
- 4garlic cloves, skin left on
- 5tbsp olive oil
- 1tsp cumin seeds
- 10g basil
- 10g coriander
- 1tbsp red wine or sherry vinegar
- 1tsp tomato purée
- 1 ⅖-1.5kg whole chicken
- 500g waxy new potatoes
- fennel bulb
- lemon quarter
- 1garlic bulb, halved
- 40g pitted black olives
- salad leaves, to serve
- 100g wild garlic
- 80g basil
- 75g parmesan
- 1garlic clove
- juice of 1 lemon
- 60g pine nuts, walnuts or pistachios
- 160ml extra-virgin olive oil
Step 1Heat the oven to 220C/200C fan/gas 7. Toss the tomatoes, peppers, chillies, onion and garlic with 2 tbsp of olive oil and a good pinch of salt in a large roasting tray. Roast for 30-40 mins or until blistered, charred and soft. Leave to cool.
Step 2Meanwhile, toast the cumin seeds in a small frying pan over a low-medium heat for 2-3 mins or until fragrant, then remove and leave to cool. Roughly crush.
Step 3Squeeze out the flesh of the garlic cloves and discard the skins. Put the garlic, vegetables, cumin seeds, herbs, vinegar, tomato purée and 2 tbsp of olive oil in a blender and blitz until smooth. Remove the backbone from the chicken with scissors and flatten. Rub the marinade over the chicken and leave to marinate in the fridge for at least 6 hrs.
Step 4Heat the oven to 220C/200C fan/gas 7. Take out the chicken to bring to room temperature. Bring a large pan of salted water to the boil. Halve the potatoes and cut the fennel into wedges. Put the potatoes and fennel into the pan with the lemon quarter and blanch, boiling for 3 mins. Transfer to a bowl and toss with the remaining oil and ½ tsp of sea salt. Arrange in a baking tray along with the garlic. Put the chicken on top of the vegetables, breast-side up.
Step 5Roast for 5 mins before reducing the heat to 160C/140C fan/gas 3 and roasting for a further 50 mins. Take out and add the olives to the vegetables, mixing through. Return to the oven and increase the temperature to 200C/180C fan/ gas 6. Roast for another 10 mins, then remove and leave to rest for 25 mins.
Step 6While the chicken is cooking, make the pesto. Blend all the ingredients in a food blender until your desired consistency. Transfer the cooked chicken to a platter, arranging the vegetables around it, scatter around the salad leaves and drizzle the pesto around and on the chicken. Give a final squeeze of lemon, a sprinkle of flaky sea salt and a twist of black pepper.