We love it when our fans share their recipe ideas with us, this one is from Belfast Undercover Chef, so make sure and give him a follow on Instagram for lots more tasty ideas!
1 whole chicken (spatchcock)
1 heated tbsp Turkish Red Pepper Paste
1 heated tbsp Roasted Tomato Paste
1 juice & zest of lemon
1 juice and zest of lime
1 tbsp Broighter Gold rapeseed oil
Place chicken breast-side down, with the legs towards you.
Using scissors or poultry shears, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.
Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
Mix all the ingredients in a bowl, cut a few slits into the chicken and bush the paste on, remember to get into all areas👌
Place on a wired roasting tin and cook in a pre-heated oven for 40/50 minutes or until cooked at 180 degrees.
Not your typical Sunday Roast
Didn’t fancy a Sunday roast and experimented with this dish!
The chicken was juicy and the fresh flavours where a delicious change for your normal Sunday dinner.
Served with some flatbread, skinny fries, spiced cauliflower, and sour cream.
This would be perfect for the BBQ coming into the summer! 👌