Spatchcocked roast chicken with chilli coating and tomato salad recipe | delicious. magazine
At Fifteen Cornwall, executive chef Neil Haydock makes the most of local produce, like in this Spatchcock chicken recipe.
Ingredients
- 1 large (1.6kg) free-range chicken
- 2 garlic cloves, crushed
- 1 tsp hot chilli powder
- Grated zest and juice of 1 lemon
- 4 tbsp olive oil
- For the tomato salad
- 300g ciabatta, torn into chunks
- 400g mixed tomatoes, quartered (small ones halved)
- 1 red onion, finely sliced
- 150g pitted black olives
- ½ cucumber, deseeded and chopped
- 100g small capers
- 50ml red wine vinegar
- 3 tbsp extra-virgin olive oil
- Small handful fresh marjoram or fresh oregano, chopped
- Small handful fresh basil leaves
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