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Ingredients
Method
- 1kg chicken, spatchcocked
- Salt and pepper
- For the Sauce
- 8 red chillies
- 1 tbsp chopped garlic
- 1 tsp sea salt
- 1⁄2 tsp oregano
- 1⁄2 tbsp paprika
- 100ml olive oil
- 50ml red wine vinegar
- Preheat the oven to 180C. Roast the chillies for 10 mins, then chop and place in a saucepan with the other sauce ingredients. Simmer for 3 mins, then blend with a hand blender. Smother the chicken with half of the sauce, being sure to completely coat inside and out of the bird. Marinate in the fridge for 1-2 hours.
- Turn the oven up to 200C, season the chicken, then cook in a large griddle pan for 3 mins on each side until golden. Transfer to the oven, and roast for 30 mins, basting regularly with more sauce. When ready, serve with chips - perfect!
1 hr
4 serving
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