Bloody Mary Spatchcocked Chicken

preparation 20 minutes, plus resting and marinating time
cook time 45 minutes
Serves 4-6

Spatchcocking a chicken is the genius trick to halve the cooking time of a bird, and why not? That means dinner is ready in 45 minutes – the same time it takes to dial for a takeaway and have it delivered.

Recipe taken from Persiana Everyday by Sabrina Ghayour (Aster, £26) Photography by Kris Kirkham

Ingredients Method

1.5kg chicken
For the marinade:
2 tbsps garlic oil
Juice of ½ lime
3 tbsps Sriracha
2 tbsps tomato purée
1 tbsp curry powder
1 tsp garlic pepper
1 tsp celery salt

Preheat the oven to 220°C/ Fan 200°C/Gas 7. Line a large baking tray with baking paper.

To spatchcock the chicken, place it breast-side down on a chopping board. Using a pair of poultry shears or heavy-duty kitchen scissors, cut down either side of the backbone and then remove the bone. Turn the chicken over breast-side up and gently press down on it with both hands until as flat as possible. Transfer the flattened chicken to the lined tray.

Mix all the marinade ingredients, except for the celery salt, in a small bowl. Rub the marinade all over the chicken and allow to marinate for 15 minutes.

Season with the celery salt, then roast for 40–45 minutes until deeply browned and cooked through. Remove from the oven, cover in foil and leave to rest for 10–15 minutes before serving.

SERVE THIS WITH...

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Time 45 minutes

Time Serves 4

Diana Henry’s Beetroot and Potato Gratin

Time 1 hour

Time Serves 6

James Martin’s Hasselback Potatoes

Time

Time Serves 4

Ingredients

1.5kg chicken

For the marinade:

2 tbsps garlic oil

Juice of ½ lime

3 tbsps Sriracha

2 tbsps tomato purée

1 tbsp curry powder

1 tsp garlic pepper

1 tsp celery salt

Method

Preheat the oven to 220°C/ Fan 200°C/Gas 7. Line a large baking tray with baking paper.

Mix all the marinade ingredients, except for the celery salt, in a small bowl. Rub the marinade all over the chicken and allow to marinate for 15 minutes.

Season with the celery salt, then roast for 40–45 minutes until deeply browned and cooked through. Remove from the oven, cover in foil and leave to rest for 10–15 minutes before serving.