Ingredients

Method

For the peri-peri sauce:
• 1 x 240 g packet Woolworths sundried tomato quarters
• 2 T chilli flakes
• 6 - 8 garlic cloves
• ¼ cup olive oil
• 3 T red wine vinegar
• ½ lemon, juiced
• 3 red birds-eye chillies
• 1 free-range spatchcock chicken
• 150 g butter
• Sea salt and freshly ground black pepper, to taste
• 700 g baby potatoes, parboiled and crushed
• Fresh basil, for serving
For the apple-and-mint tzatziki:
• 1 - 2 green apples, sliced into matchsticks or grated
• ½ lemon, juiced
• 1 cup double-thick Greek yoghurt
• 1 t mint, finely sliced
• 1 garlic clove, finely chopped

Method

Ingredients

Preheat the oven to 200°C. Blend all the ingredients for the per-peri sauce until smooth.

Carefully lift the skin of the chicken and spread a couple of tablespoons of the sauce underneath. Spread the remaining sauce on top of the the skin, dot with a few knobs of butter, season and roast on a tray with the baby tomatoes for 45 - 50 minutes.

Serve the chicken with the fresh basil and apple-and-mint tzatziki.

Cook's note: This is the kind of stand-by recipe you're going to want to make at least twice a month. You can also turn the sauce into a great addition to chicken livers or strips by adding a can of cherry tomatoes and a dash of cream and simmering for 20 minutes.

Discover more tasty chicken recipes here.