Ingredients

• 4 x 500-750g/1-1½lb spring chickens
• halved
• 2 tbsp extra virgin olive oil
• sea salt
• freshly ground black pepper
• 1kg/2lb potatoes
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp red wine vinegar
• 2 tbsp paprika
• ½ tsp Tabasco sauce
• or to taste
• sea salt
• 4 oranges
• 1 red onion
• finely sliced
• 30g/1¼oz watercress stems
• extra virgin olive oil
• for drizzling
• sea salt
• freshly ground black pepper

Directions

• Preheat the oven to 220C/425F/Gas 7.
• To make the spicy potatoes
• peel and roughly dice the potatoes
• about 1.5cm (0.6in) in size.
• Place in a bowl and toss with two tablespoons of olive oil.
• Place on a baking tray and cook
• turning halfway through
• for 50 minutes
• or until golden and crispy.
• Meanwhile
• for the spatchcock
• cut each chicken through the breastbone with a sharp knife or poultry shears and flatten out with the palm of your hand. For each bird
• For each bird
• cut down either side of the backbone and remove.
• Place the spatchcock in a baking dish and rub the skin with olive oil. Sprinkle with salt and pepper.
• Cook in the oven for 25-30 minutes
• or until golden.
• To make the orange and watercress salad
• cut the top and bottom off each orange.
• Stand the orange on one end on a cutting board and
• following the curve of the orange
• cut away the skin and pith with a sharp knife.
• Cut each orange
• widthways
• into 5mm (0.25in) slices.
• Arrange the orange
• onion and watercress on a plate.
• Drizzle with the olive oil and sprinkle with salt and pepper.
• When the spatchcock is ready
• remove from the oven
• and rest for five minutes before serving.
• Remove the potatoes from the oven. Combine the tomato paste
• remaining two tablespoons of olive oil
• vinegar
• paprika
• Tabasco sauce and salt in a bowl and stir to combine.
• Add the roasted potatoes and toss to combine just before serving.
• Serve the roasted spatchcock with the spicy potatoes and orange and watercress salad.