Spicy Butterflied Chicken with Sweet Potato Wedges
This is an instant, aromatic and tasty meal of butterflied chicken roasted to perfection with a spice mix and served alongside crisp sweet potato wedges. Bold flavors combined with the inherent simplicity of preparation would make it perfectly suitable for a weeknight family dinner.
Ingredients
- 1 large whole chicken 1.6kg / 3.5 lb Note: Recipe directions is based on self basting roast chicken available in Australia at supermarkets.
- 3 lemons halved
- 1 garlic bulb sliced horizontally in half
- 6 large sweet potatoes scrubbed and cut into chunky wedges
- Olive oil for drizzling
- Freshly ground black pepper to taste
- For the spice rub
- 1 tbsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp dried chili flakes
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 teaspoon garlic granules or powder
- 1/2 tsp ground turmeric
Instructions
- Preheat the oven to 220 ° C (425 ° F). Line a deep roasting tray with parchment paper and repeat with a smaller tray for the sweet potatoes.
- Use a pestle and mortar to mix the ingredients for the spice rub together, pounding them together to let flavours develop.
- Place the chicken, breast-side down, on a cutting board. Then, using kitchen shears, make cuts along both sides of the backbone.
- Flip the chicken over and press down on it vigorously before flattening the breastbone. Place in the prepared roasting dish.
- Rub the chicken generously with the spice rub and set the remaining rub aside for the potatoes. Place the garlic and lemon halves around the chicken and drizzle with olive oil.
- Transfer the sliced sweet potatoes into a plastic bag. Pour in 1 tablespoon of the spice rub and 1 tablespoon olive oil, and give it a good shake to coat the potatoes. Put in the small roasting tray.
- Place the chicken on the lower shelf of the oven and the sweet potatoes on the upper shelf, or position them side by side if both fit. Roast for 40 minutes, basting the chicken with the pan juices halfway through cooking. Chicken is done when the internal temperature reaches about 75 degrees Celsius (165 degrees Fahrenheit).
- Remove from the oven and let the chicken rest for 5-10 minutes before carving.
Notes
Do not rinse the chicken. Be sure to wash your hands after touching raw poultry.