Serves 4
For the marinade
5 garlic cloves, crushed
1 teaspoon sea salt flakes
1 ½ tablespoon dried oregano
1 tablespoon fresh thyme leaves, plus a few extra sprigs
120ml extra-virgin olive oil
a generous pinch of saffron, chopped, or chilli flakes
finely grated zest and juice of 1 lemon
freshly ground black pepper
For the chicken and potatoes
1 free-range chicken
700g new potatoes
1. Place all the marinade ingredients plus 2 tablespoons of warm water in a small bowl and stir to combine. Set aside.
2. Now, spatchcock the chicken. Place the bird breast-side down on a chopping board with the legs towards you. Using sharp kitchen scissors, cut along each sides of the parson’s nose, through the ribcage and to the other end of the bird. Remove the backbone and reserve for stock or freeze until you’re ready to use it. Turn the chicken over and press down with the heel of your hand to flatten.
3. Place the chicken in a non-metallic shallow bowl large enough for it to lay flat, pour over three-quarters of the marinade and massage in well all over. With the bird skin-side down, cover and place in the fridge for at least an hour, ideally overnight.
4. Heat the oven to 200°C. If you want to roast the chicken over the potatoes (the spuds stay slightly crisper this way) have 2 oven racks ready: one for the tray of potatoes and another for the chicken.
5. Place the potatoes in a roasting tray large enough for them to sit in a single layer. Toss with the remaining marinade. Now, either place the chicken directly on top of the potatoes, skin-side up OR sit the chicken on the top rack skin-side up and the tray of potatoes on the rack underneath (be sure to place it directly under so as to catch all the juices).
6. Roast for 45 minutes - 1 hour or until the chicken juices run clear when you pierce the flesh between the thigh and the breast with a knife. Serve with the lemony pan juice spooned over and some garlicky mayo/aioli on the side, and some greens.