Spatchcock Chicken with New Potatoes and Wild Garlic Salsa Verde
A quick and even way to cook a whole chicken. If you’re not confident spatchcocking your chicken yourself, get your butcher to do it for you. This sauce will freeze well in ice cube trays, so it is available for year-round use.
Ingredients
SERVES 4
1 whole chicken – spatchcocked
Olive oil
Salt & pepper
SALSA VERDE
1 handful of wild garlic (well washed)
½ handful of mint leaves
1 handful of fresh parsley
Zest of 1 lemon
200ml olive oil
30ml apple cider vinegar
2 anchovy fillets (optional)
1 tbsp capers
Salt & black pepper
Wild garlic is such a fabulous free ingredient that is in abundance this time of year. I foraged this lot on the South Downs. Leaves are best picked young before they start to flower and do take care only to remove the leaves as it is illegal to uproot the wild garlic. As with all foraging only take what you need and treat the area with care so you can enjoy it again next year.
Method
1. To spatchcock your chicken, remove the backbone using kitchen scissors and press down firmly to flatten it.
2. Rub the chicken with a mix of olive oil, salt and pepper. In a separate bowl, coat the potatoes in oil, salt and pepper.
3. Pre-heat the BBQ to 180°C then cook the chicken until the internal temperature reaches 75°C. Place the potatoes onto a tray or veg wire rack, turning occasionally until browned and cooked through.
4. While the chicken and potatoes are cooking, make the salsa verde. Place all ingredients into a small food processor and pulse until you get the right consistency (not too smooth).
5. Rest chicken for 10 minutes once cooked. While it is resting, toss the potatoes in half of the salsa verde, then coat the chicken with the rest.
6. Serve with a fresh green salad.
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Method
1. To spatchcock your chicken, remove the backbone using kitchen scissors and press down firmly to flatten it.
2. Rub the chicken with a mix of olive oil, salt and pepper. In a separate bowl, coat the potatoes in oil, salt and pepper.
3. Pre-heat the BBQ to 180°C then cook the chicken until the internal temperature reaches 75°C. Place the potatoes onto a tray or veg wire rack, turning occasionally until browned and cooked through.
4. While the chicken and potatoes are cooking, make the salsa verde. Place all ingredients into a small food processor and pulse until you get the right consistency (not too smooth).
5. Rest chicken for 10 minutes once cooked. While it is resting, toss the potatoes in half of the salsa verde, then coat the chicken with the rest.
6. Serve with a fresh green salad.
