Curtis Stone’s spatchcock chicken with romesco sauce

Curtis Stone’s spatchcock chicken is full of flavour. Perfect for weekend cooking, this tasty dish is served with homemade romesco sauce.

4

20m

Note: + resting time

1h 10m

Ingredients

  • 2kg Coles RSPCA Approved Australian Whole Medium Chicken, backbone removed with kitchen scissors
  • 3 tsp smoked paprika
  • 1 tsp dried garlic granules
  • 140ml extra virgin olive oil, divided
  • 5 x 2cm-thick slices day-old Coles Finest Stone Baked by Laurent Sourdough
  • 2 red capsicums, seeded, cut into 3cm pieces
  • 1 garlic clove
  • 1/4 cup (40g) dry-roasted almonds
  • 2 tbs flat-leaf parsley leaves
  • 1 tbs sherry vinegar
  • 1 large shallot, sliced into rings
  • 1 bunch green kale, ribs and stems removed, leaves coarsely chopped
  • 2 tbs dry white wine or water

Method

STEP 1

Preheat oven to 200°C (180°C fan-forced). Place chicken skin-side up on a chopping board. Put your hand on the breastbone and press hard to flatten. In a small bowl, combine paprika, dried garlic, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Rub the chicken with 1 tbs of the oil. Coat with spice mixture, rubbing it into chicken.

STEP 2

In a large heavy ovenproof frying pan over medium heat, heat another 1 tbs oil. Add chicken, skin-side down, to the pan. Cook for 2 mins or until the skin is pale golden (it will continue to brown in the oven). Transfer chicken to a plate.

STEP 3

Arrange bread slices over frying pan. Sprinkle capsicums over bread. Top with the garlic, then top with the chicken, skin-side up. Roast for 50-55 mins or until an instant-read meat thermometer inserted in the thickest part of the thigh registers 75°C and chicken shows no sign of pink when pierced in thickest part. Carefully transfer the chicken to a carving board and set aside to rest.

STEP 4

Transfer the capsicums, garlic and 1 toasted bread slice to a food processor with the almonds, parsley and vinegar. Pulse until finely chopped. With the machine running, gradually add ¼ cup (60ml) of the remaining oil until smooth. Season with salt.

STEP 5

Heat the remaining 2 tbs oil in a frying pan over medium-low heat. Add the shallot. Cook, stirring, for 4 mins or until light golden. Add the kale and wine or water, in batches, tossing and letting the kale cook down slightly after each addition. Cook, stirring, for 5-8 mins or until the kale is tender. Season with salt and pepper.

STEP 6 

Serve chicken with romesco sauce, kale and remaining bread slices.

Dietary information

Dairy-free
Egg-free
Lactose-free
Peanut-free
Sesame-free
Soy-free
No added sugar

Nutrition Information

Per Serve

Energy: 2919kJ/698 Cals (34%)

Protein: 39g (78%)

Fat: 42g (60%)

Sat fat: 7g (29%)

Carb: 35g (11%)

Sugar: 10g (11%)

Fibre: 9g (30%)

Sodium: 584mg (29%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.