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.



Note: + resting time

1h 10m


  • 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



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.


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.


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.


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.


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.


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

Dietary information

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.