if you can get a whole chicken already butterflied, you can save yourself the trouble of doing it yourself. If you’re starting with a whole chicken, see notes at the end of the recipe for how to butterfly it. The potatoes and sauce are optional, but a nice accompaniment to the chicken. The chicken would also be lovely cooked on the BBQ.
I used jalapenos for the dressing and it was very nice. You’ll need 2 small or 1 large jalapeno. You can also substitute parsley for the cilantro in the dressing and/or sub in plain yogurt for the mayonnaise. Dressing makes a great vegetable dip, as well, if you have left-overs.
Ingredients
- 1 whole chicken, butterflied
- Piri Piri Marinade:
- 3 cloves garlic, peeled and roughly chopped
- 1/2 tsp. dried chilli flakes (crushed red chillis)
- 1 Tbsp. smoked paprika
- 1/4 cup lemon juice
- 1 Tbsp. red wine vinegar
- 1/4 cup olive oil
- Salt and pepper
- Potatoes:
- 1 lb. waxy potatoes, sliced 1/4-inch thick
- 2 Tbsp. olive oil
- 1/2 tsp. thyme
- Salt and pepper
- Green Chilli Dressing:
- 2 long green chillies (or jalapenos, roughly chopped)
- 1/2 cup fresh cilantro or fresh parsley leaves
- 1/2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/2 cup mayonnaise (or plain yogurt)
- 1/4 cup sour cream
Instructions
- Butterfly (*how to below) your chicken and if desired (for easy turning), thread two skewers through from side to side. Slice potatoes and toss in a large bowl with the oil, thyme, salt and pepper. Prepare two baking sheets (line the one for chicken with foil if you like, for easy clean-up). For the baking sheet for the potatoes, spray lightly with cooking spray and spread potatoes evenly over baking sheet.
- Combine the Piri Piri marinade ingredients in a food processor or blender. Process until smooth. Reserve 1/4 cup of the marinade and set aside.
- Preheat oven to 425° F. with racks in the centre and one lower. Rub remaining marinade on to the top of the chicken. Place your chicken onto a baking sheet, skin side down. Place chicken in to pre-heated oven on the middle rack. Place baking sheet with potatoes one rack position below it and roast both chicken and potatoes for 15 minutes, basting once with the reserved marinade. Turn chicken over (skin side up) and flip potatoes. Cook chicken another 20-30 minutes, basting a couple of times with the reserved marinade, until cooked (depending on the size of your chicken). Check potatoes regularly and remove when golden brown.
- While chicken and potatoes are cooking, make the dressing by combining all ingredients in food processor or blender and processing until well combined.
- How to butterfly a chicken: Place chicken on cutting board with breast side down and the drumsticks facing towards you. Using kitchen scissors and a sharp knife, cut down one side of the backbone, from one end to the other. Repeat on the other side. Remove and discard backbone. Flip chicken over and using the palm of your hand, press the chicken down to flatten slightly.
Prep time: 15 min | Cook time: 40 min | Total time: 55 min
Number of servings (yield): 4
Adapted from Donna Hay magazine, October 2013
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