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Roasted Spatchcock with Spicy Potatoes and Orange and Watercress Salad
Roasted chicken served with crispy paprika-spiced potatoes and a fresh orange and watercress salad.
Healthy
Chicken
Potatoes
Salad
Roasted
Estimated Nutrition
Calories
1208.9
kcal / serving
4835.6 kcal total
Carbs
38.6
g
per serving
154.5 g total
Fat
76.5
g
per serving
305.8 g total
Protein
93.1
g
per serving
372.4 g total
Cook Time
50
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tbsp
Tomato Paste
1
tbsp
Red Wine Vinegar
0.5
tsp
Tabasco Sauce
Or to taste
Fruits
4
piece
Orange
Sliced into rounds
Meat
2.5
kg
Spring Chicken
4 birds weighing 500-750g each, halved
NutsSeeds
1
tsp
Sea Salt
For chicken seasoning
1
tsp
Black Pepper
Freshly ground
2
tbsp
Paprika
OilsFats
2
tbsp
Extra Virgin Olive Oil
For rubbing chicken
4
tbsp
Olive Oil
Divided use for roasting and dressing
Vegetables
1
kg
Potatoes
Large dice
1
piece
Red Onion
Finely sliced
30
g
Watercress
Stems
Method
1
Preheat the oven to 220°C.
2
Peel and dice the potatoes into 1.5cm cubes.
3
Toss potatoes in a bowl with two tablespoons of olive oil.
4
Roast potatoes on a baking tray for 50 minutes until golden.
5
Spatchcock the chickens by removing the backbone and flattening the breastbone.
6
Place chicken in a baking dish, rub with olive oil and season.
7
Roast chicken in the oven for 25 to 30 minutes until golden.
8
Peel the oranges by cutting away skin and pith with a knife.
9
Slice the oranges widthways into 5mm slices.
10
Arrange orange slices, sliced onion, and watercress on a plate.
11
Drizzle the salad with olive oil and season with salt and pepper.
12
Rest the cooked chicken for five minutes before serving.
13
Whisk tomato paste, vinegar, paprika, Tabasco, salt, and remaining oil.
14
Toss the roasted potatoes in the spicy dressing.
15
Serve the chicken with potatoes and orange salad.