Curried spatchcock chicken and potatoes
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Curried spatchcock chicken and potatoes
Spatchcocking means you can cook a whole chicken in under an hour, and everything is roasted together in one pan, so there’s very little washing up
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
567Kcal
Fat
15gr
Saturates
4gr
Carbs
29gr
Sugars
7gr
Fibre
7gr
Protein
78gr
Salt
0.9gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 1.5kg whole chicken
- 3 tbsp vegetable oil
- 2 tbsp garlic and ginger paste
- 1 tbsp garam masala
- 3 tbsp curry paste of choice* (we used tikka masala)
- 2 red onions
- 500g mini potatoes
- 500g medium vine tomatoes
- juice of 1 lemon
- ½ x 30g pack coriander
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. To spatchcock the chicken, place it breast-side down on a chopping board. Using strong kitchen scissors, carefully cut along each side of the backbone to remove it. Flip the chicken over and, using both hands, push down firmly on the breastbone to flatten.
- In a medium bowl, mix together the oil, garlic and ginger paste, garam masala and curry paste with a pinch of salt. Spread half of the mixture over the chicken, making sure it’s well coated.
- Cut 1½ of the onions into quarters, reserving the other half, and add to the bowl with the remaining mixture, along with the whole mini potatoes and tomatoes. Season and toss to coat. Arrange the veg all over the bottom of a roasting tin, then sit the chicken on top. Roast for 45-55 minutes, or until a meat thermometer reaches 73°C when inserted into the thickest part of the breast. Meanwhile, thinly slice the remaining red onion half and add to a bowl of cold water.
-
Remove the chicken and potatoes and transfer to a board. Add everything else left in the pan to a blender, along with the lemon juice, and blend until smooth. Season to taste, adding a little more curry paste if needed. Pour the sauce all over a large platter. Carve the chicken and arrange on top of the sauce. Drain the sliced red onion and scatter over the top, and serve with the coriander. Put the potatoes in a bowl to serve alongside.
*Check your curry paste is gluten free, if required.
