INGREDIENTS

• 1 x Dunnes Stores Cook At Home Piri Piri Irish Spatchcock Chicken 1.23kg
• Lemon wedges, to serve

For the chips:

• 5 rooster potatoes, cut into chips
• 3 tbsp of rapeseed oil
• 4 sprigs of rosemary
• 1 tbsp of ground black pepper
• 1 tbsp of sea salt

For the salad:

• 4 spring onions, finely chopped
• 1⁄2 cucumber, chopped
• 2 Little Gem lettuces, chopped
• Large handful of Dunnes Stores Rocket, Spinach & Cress
• 1 tsp balsamic vinegar
• 2 tbsp extra-virgin olive oil

METHOD

1. Preheat the oven to 200°C /180°C fan/400°F/Gas Mark 6.
2. Cook the chicken in the oven according to packet instructions.
3. Meanwhile, make the chips. Place the rapeseed oil in another large roasting tin and pop in the oven. Blanch the potato chips in a pot of boiling water for about five minutes, then drain and dry on a kitchen towel. Remove the roasting tin from the oven and tumble the chips in, tossing them in the hot oil with tongs.
4. Add in the rosemary sprigs, season with sea salt and ground black pepper and pop in the oven to cook for about 45 minutes. Turn the chips halfway through the cooking time. You may want to swap the roasting tins halfway through the cooking time so both the chips and the chicken get a good colour.
5. To assemble the green salad, place the spring onions, cucumber, cress and lettuce in a bowl and drizzle over the balsamic and olive oil, then season with salt and pepper. Toss to coat and then divide between your plates. Top with the sliced chicken thighs and serve with the roasted rosemary chips and some lemon slices on the chicken.