Neven Maguire's Spatchcock Chicken with Romesco Sauce

INGREDIENTS

• 1 Simply Better Irish Corn Fed Chicken
• 1-2 Tbsp. Simply Better Handmade Hot Chilli Sauce
• 2 Tbsp. Simply Better Italian Terra Di Bari Bitonto Extra Virgin Olive Oil
• 1 Litre of Buttermilk
• 1kg Baby Potatoes, cut in half
• 6 Garlic Cloves
• 1 Lemon, cut into wedges
• Bunch of Fresh Thyme
• Sea Salt
• Black Pepper
• Fresh Green Salad, to serve

For The Romesco Sauce:

• 100g Toasted Blanched Almonds
• 1 Jar of Simply Better Italian Grilled Peppers
• 2 Garlic Cloves, peeled
• 2 Tbsp Red Wine Vinegar
• Sea Salt
• Black Pepper

METHOD

1. To spatchcock the chicken, use a kitchen scissors or sharp knife to cut the chicken along both sides of the backbone to remove it, then flip the chicken over and press down on the breastbone until you hear it crack.
2. Place the buttermilk in a large re-sealable bag with some salt and black pepper. Add the chilli sauce and give everything a good shake to mix it all together evenly. Add the chicken and refrigerate for at least 4 hours or overnight if time allows.
3. Preheat the oven 200°C (400°F / Gas Mark 6). Drain the chicken from the brine and pat dry with kitchen paper.
4. Add the potatoes, lemon, garlic and thyme to a large roasting tray or dish and place the chicken on top. Drizzle with olive oil and season with salt and pepper. Transfer the dish to the pre-heated oven and cook for 45-50 minutes until the chicken is cooked through.
5. To make the Romesco Sauce, place the peppers and a tablespoon of oil from the jar in a food processor with the garlic cloves, red wine vinegar and almonds and blend until you have a smooth sauce. Transfer to a bowl and season with salt and pepper.
6. Once cooked, remove the chicken from the oven, cover with foil and allow to rest for 10 minutes. Return the potatoes to the oven and allow to crisp up for 10 minutes.
7. To serve, carve the chicken into pieces and serve with the roasted baby potatoes, green salad and the Romesco sauce.