Ingredients

The following ingredients have 4 Servings
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Instruction

  • <p>1. Working on a large cutting board, use kitchen shears or scissors to spatchcock the chicken (see below instructions). Place the flattened chicken skin-side up in a wide baking dish large enough to accommodate it with a little room on all sides.</p> <p>2. Combine 120ml/½ cup of the olive oil, 120ml/½ cup of the wine, 60ml/ ¼ cup of the lemon juice, the mint, oregano, salt, garlic, and bay leaves in a blender and purée until smooth. Pour the sauce over the chicken, turning to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to overnight.</p> <p>3. When ready to cook the chicken, preheat the oven to 220°C (425°F/ gas 7).</p> <p>4. Place the potato wedges on a rimmed baking sheet and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper, toss to coat, then arrange them in an even layer, clustered together in the center of the baking sheet.</p> <p>5. Uncover the chicken and remove it from the marinade, letting the excess drip back into the baking dish; reserve the marinade. Lay the chicken skin-side up on top of the potatoes. Roast until golden brown and crisp and an instant-read thermometer inserted into the breast meat registers 71°C (160°F), 55 minutes to 1 hour.</p> <p>6. Meanwhile, pour the marinade into a small saucepan and bring to a boil over high heat. Cook, stirring, until slightly thickened, 6 to 8 minutes. Remove the pan from the heat and pour the sauce through a fine-mesh strainer into a medium bowl.</p> <p>7. Transfer the chicken to a cutting board and let rest for 15 minutes.</p> <p>8. Scrape the hot potatoes into a serving bowl and pour over the sauce and the remaining 1 tablespoon wine and lemon juice. Toss to coat and let stand to soak in the sauce.</p> <p>9. Cut the chicken into quarters, transfer to a serving platter, and sprinkle with the parsley and sea salt. Serve hot, with the roasted potatoes alongside.</p> <p>How to spatchcock a chicken:</p> <p>Spatchcocking is the act of flattening a whole chicken, which makes it perfect for the barbecue or for roasting in half the normal time. It also exposes more of that marinade-soaked skin, which will crisp up nicely when roasted.</p> <p>1. To spatchcock, turn your chicken breast-side down.</p> <p>2. Cut along one side of the backbone with sharp kitchen shears or scissors.</p> <p>3. Cut along the opposite side to free the backbone.</p> <p>4. Remove the backbone and discard or save for stock.</p> <p>5. Flip the chicken back over and flatten the breastbone with the heel of your hand (yep, you’ll hear it crack).</p> <p>6. After that it’s ready, steady, go! </p>