RECIPES
Spatchcock chicken with grilled sweet potato and baby cos salad
By Miele
20 minutes
Preparation time
1 hour
Cooking time
4 serves
INGREDIENTS
Spatchcock chicken
1 chicken, free range
1 tsp salt
1 tsp smoked paprika
1 tsp thyme, dried
1 tbsp olive oil
Grilled sweet potato
2 tbsp olive oil
750g sweet potato (approximately 2 medium), washed, sliced into ½ cm rounds
Baby cos salad
4 tbsp olive oil
½ lemon, juiced
2 baby cos, washed, cut into 1/8 lengthwise
4 tbsp black olives, pitted, sliced
5 tbsp almonds, slivered, toasted
Salt flakes, to taste
METHOD
Spatchcock chicken
- Cut chicken down one side of the backbone with a strong pair of scissors and open out to flatten, pressing hard down on the breastbone.
- Mix the salt, paprika and thyme together and rub over both sides of the bird.
- Place on a grilling and roasting insert on a multi-purpose tray, skin side up. Drizzle the olive oil over the spatchcock and rub into the skin.
- Preheat the oven on Moisture Plus at 200°C on Fan Plus with 3 manual bursts of steam.
- Place in the oven on shelf position 2 and bake for 45 minutes, releasing a burst of steam immediately, second burst at 15 minutes and third burst at 30 minutes.
Grilled sweet potato
- Drizzle half the olive oil and a sprinkling of salt onto a multi-purpose tray and lay sweet potato evenly on the tray, drizzle the remaining olive oil and another sprinkle of salt on top.
- Select Fan Grill at 200°C and place the potatoes on shelf position 5 and grill for 12 minutes.
Baby cos salad
- Mix olive oil and lemon juice together and dress salad, layering up the olives and almonds with the baby cos and season to taste.
To serve
- Arrange chicken, sweet potato and salad in serving bowls.
Hints and tips
- The spice marinade can be changed to suit tastes.
- If a crispier skin is desired after cooking time complete, cook for a further 10 minutes on Fan Grill.
APPLIANCE / FUNCTION
Miele
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