Plate of roast chicken with garlic

Roast spatchcock chicken mojo rojo

Name: Roast spatchcock chicken mojo rojo
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: 6
Ingredients: 2 large plum tomatoes; 2 red peppers cut in half and deseeded; 2 red chillies cut in half and deseeded; ½ red onion; 4 garlic cloves skin left on; 5 tbsp olive oil; 1 tsp cumin seeds; 10g basil; 10g coriander; 1 tbsp red wine or sherry vinegar; 1 tsp tomato purée; 1.4-1.5kg whole chicken; 500g waxy new potatoes; fennel bulb; lemon quarter; 1 garlic bulb halved; 40g pitted black olives; salad leaves to serve; 100g wild garlic; 80g basil; 75g parmesan; 1 garlic clove; juice of 1 lemon; 60g pine nuts, walnuts or pistachios; 160ml extra-virgin olive oil

Jack Levine

Save recipe

Serves 6

Easy

Prep: 30 mins

Cook: 1 hr and 50 mins

plus 6 hours marinating and resting

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Try this roast with a Mediterranean twist, where roast chicken is drizzled in a wild garlic pesto, a squeeze of lemon, a sprinkle of flaky sea salt and a twist of black pepper. This recipe comes from The Sun Inn in Dedham

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Smoked cod's roe dip with spring vegetables, soft-boiled eggs and flatbreads

A star rating of 5 out of 5.1 rating

Crushed new potatoes

A star rating of 5 out of 5.1 rating

Braised peas with jamón

A star rating of 0 out of 5.0 ratings

Make this roast spatchcock chicken, then check out our spatchcock chicken traybake, spatchcock poussin, honey-masala spatchcock chicken and more chicken recipes.

A traditional English pub with a Mediterranean-influenced menu, The Sun Inn in Dedham is a boozer loved by locals. The kitchen, headed by Jack Levine, serves up anything from hearty risottos to rich lamb ragus and roasts that celebrate the best of British produce. Feast by the fire and, if you’re feeling especially cosy, head to one of their rooms upstairs, ready for their celebrated full English the next morning. thesuninndedham.com

Ingredients

Nutrition

2 large plum tomatoes
2 red peppers

cut in half and deseeded
2 red chillies

cut in half and deseeded
½ red onion
4 garlic cloves

skin left on
5 tbsp olive oil
1 tsp cumin seeds
10g basil
10g coriander
1 tbsp red wine or sherry vinegar
1 tsp tomato purée
1.4-1.5kg whole chicken
500g waxy new potatoes
fennel bulb
lemon quarter
1 garlic bulb

halved
40g pitted black olives
salad leaves

to serve

Wild garlic pesto

100g wild garlic
80g basil
75g parmesan
1 garlic clove
juice of 1 lemon
60g pine nuts, walnuts or pistachios
160ml extra-virgin olive oil

Nutrition: per serving

kcal735
fat50.3g
saturates10.5g
carbs19.4g
sugars5.6g
fibre5.1g
protein48.7g
salt1.1g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Toss the tomatoes, peppers, chillies, onion and garlic with 2 tbsp of olive oil and a good pinch of salt in a large roasting tray. Roast for 30-40 mins or until blistered, charred and soft. Leave to cool.
step 2

Meanwhile, toast the cumin seeds in a small frying pan over a low-medium heat for 2-3 mins or until fragrant, then remove and leave to cool. Roughly crush.
step 3

Squeeze out the flesh of the garlic cloves and discard the skins. Put the garlic, vegetables, cumin seeds, herbs, vinegar, tomato purée and 2 tbsp of olive oil in a blender and blitz until smooth. Remove the backbone from the chicken with scissors and flatten. Rub the marinade over the chicken and leave to marinate in the fridge for at least 6 hrs.
step 4

Heat the oven to 220C/200C fan/gas 7. Take out the chicken to bring to room temperature. Bring a large pan of salted water to the boil. Halve the potatoes and cut the fennel into wedges. Put the potatoes and fennel into the pan with the lemon quarter and blanch, boiling for 3 mins. Transfer to a bowl and toss with the remaining oil and ½ tsp of sea salt. Arrange in a baking tray along with the garlic. Put the chicken on top of the vegetables, breast-side up.
step 5

Roast for 5 mins before reducing the heat to 160C/140C fan/gas 3 and roasting for a further 50 mins. Take out and add the olives to the vegetables, mixing through. Return to the oven and increase the temperature to 200C/180C fan/ gas 6. Roast for another 10 mins, then remove and leave to rest for 25 mins.
step 6

While the chicken is cooking, make the pesto. Blend all the ingredients in a food blender until your desired consistency. Transfer the cooked chicken to a platter, arranging the vegetables around it, scatter around the salad leaves and drizzle the pesto around and on the chicken. Give a final squeeze of lemon, a sprinkle of flaky sea salt and a twist of black pepper.

Discover more delicious pub food recipes

Authors

Jack Levine

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue