Chicken Diavolo

INGREDIENTS

• 1 Dunnes Stores Irish Free Range Whole Chicken (1.25–1.5kg), spatchcocked
• 3 tbsp olive oil
• 1 tbsp sea salt
• 4 tsp Dunnes Stores mixed herbs
• 1 tbsp black peppercorns
• 1 tbsp smoked paprika
• 1 tbsp cayenne pepper
• 1 tsp Dunnes Stores Chilli Flakes
• 2 cloves garlic, grated
• Zest of 1 lemon

For the Crispy Potatoes:

• 1 kg Dunnes Stores Potatoes, peeled & chunked
• 5 tbsp olive oil
• 4 sprigs rosemary
• 1 head garlic

For the Salad:

• 2 heads baby gem lettuce
• 4 tbsp Dunnes Stores Mayonnaise
• 1 tsp Dijon mustard
• 4 tbsp extra virgin olive oil
• Zest & juice of 1 lemon
• 1 tbsp capers, chopped
• 50g Dunnes Stores Parmigiano Reggiano, grated
• Sea salt & freshly ground pepper

METHOD

1. Begin by spatchcocking the chicken. Place breast-side down on a cutting board with the backbone facing up. Using kitchen shears, cut along one side of the backbone from tail to neck, then repeat on the other side. Flip the chicken over so the breast side is up and press firmly down on the breastbone until you hear a crack and the chicken lies flat. Trim excess fat or loose skin.
2. Place the chicken in a roasting tin and use your fingers to release the skin from the flesh so you can get the seasoning mixture between the skin and the flesh of the chicken.
3. Place the sea salt, paprika, peppercorns and mixed herbs into a pestle and mortar and grind until you have a fine powder. Add the lemon zest and grated garlic, then stir in the olive oil to combine.
4. Rub the seasoning mixture all over the chicken, placing it underneath the skin as well, until you have used up all of the mix. Set the chicken aside at room temperature for 30 minutes.
5. Whilst the chicken marinates, preheat the oven to 220°C/200°C fan/425°F/Gas 7.
6. Peel and cube the potatoes, arrange on a tray and add rosemary sprigs along with the whole garlic bulb, salt, pepper and olive oil. Toss well to coat the potatoes evenly.
7. Put the chicken into the preheated oven and roast for 20 minutes. Then add the potatoes and continue roasting for another 40 minutes.
8. For the salad, mix the mayonnaise, Dijon mustard, olive oil, lemon zest and juice of half the lemon together in a bowl. Season with 20g of the Parmesan and stir through the chopped capers. Adjust seasoning to taste, loosening with a little water if needed.
9. Check the chicken and cook for a further 5–10 minutes if needed, until golden and cooked through (72°C internal temperature). Ensure the potatoes are golden and crisp.
10. When the chicken is cooked, baste with the juices in the pan and cut in half.
11. Quarter the baby gem lettuce and arrange on a platter. Drizzle over the dressing and sprinkle with the remaining Parmesan. Garnish with lemon zest, freshly ground black pepper and olive oil.
12. Arrange the potatoes on a large platter, place the halved chicken on top. Squeeze the roasted garlic and mix with the remaining juices in the pan, then pour over the chicken.
13. Serve everything at the table and enjoy.