Spicy butterflied chicken with sweet potato wedges
This spicy butterflied chicken cooks in record time and is mega delicious! Serve with sweet potato wedges for an easy family meal.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
- 1 whole chicken 1.6kg | 3.5 pounds
- 3 lemons halved
- 1 bulb garlic halved horizontally
- 6 large sweet potatoes scrubbed clean, sliced into chunky wedges
- olive oil to drizzle
- freshly ground pepper to season
- For the spice rub
- 1 tbsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp dried chilli flakes
- 1 tsp fennel seeds
- 1 tsp dired oregano
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic granules or powder
- 1/2 tsp ground turmeric
Preheat the oven to 220C (425F). Line a deep roasting tray with greaseproof paper and do same with a smaller tray for the potatoes.
Put all the ingredients for the spice rub in a pestle and mortal and crush together.
Place the chicken on a board breast-side down. Use kitchen scissors to cut along the backbone.
Turn the chicken over and then press down to flatten. Transfer to the prepared tray.
Rub the chicken with the spice rub to coat - reserving some for the potatoes. Arrange the garlic and lemons around it and drizzle with olive oil.
Place the potatoes in a plastic bag and add 1 tablespoon of the spice rub and 1 tablespoon olive oil. Toss to coat and empty onto the smaller tray.
Place the chicken on a low shelf in the oven and the potatoes above (or side by side if you have the space). Roast for 40 minutes, basting the chicken with the pan juices halfway through. The chicken is ready when the internal temperature is 165° D (75° C) if you want to check with a digital thermometer.
Take out of the oven and leave to rest for 5-10 minutes before carving.