Ingredients
Chicken & Potatoes
1 whole spatchcock chicken (1.4–1.6kg), butterflied
3 tbsp Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil, for roasting chicken
3 tbsp Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil, for potatoes
Sea salt & cracked black pepper
1 lemon, halved
1kg baby potatoes, peeled
Flaky salt
Spring Herb Salsa Verde
1 cup flat-leaf parsley leaves
½ cup mint leaves
2 tbsp baby capers, rinsed
1 garlic clove, roughly chopped
1 tsp Dijon mustard
2 tbsp red wine vinegar
½ cup Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil
Side salad
2 cups baby rocket
1 cup watercress
½ cup shaved Parmesan
2 tbsp Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil
Juice of ½ lemon
Sea salt & cracked black pepper
Method
- Preheat oven to 200°C (fan). Pat the chicken dry with paper towel. Rub all over with 2–3 tbsp Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil, season generously with salt and pepper, and place skin-side up in a roasting tray. Squeeze over half a lemon.
- Roast for 45–50 minutes, or until the skin is deep golden and the juices run clear (internal temp 75°C at the thickest part). Rest for 10 minutes before carving.
- Whilst the chicken is roasting, place the cut potatoes in a pot of salted water and boil for 12–15 minutes, or until just tender. Drain well, then return to the pot and gently shake/rough them up so the edges are fluffy. Spread onto a lined tray, drizzle with 2–3 tbsp Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil, season with flaky salt, and roast in the oven with the chicken 25–30 minutes until golden and crisp.
- In a mortar and pestle, pound the garlic, capers, and a pinch of salt into a rough paste. Add parsley and mint a handful at a time, bruising and grinding to release flavour. Stir through Dijon mustard, red wine vinegar, and slowly blend in the Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil, until it becomes a glossy, spoonable sauce. Taste and adjust seasoning.
- Toss all of the salad ingredients together in a bowl
- Carve the chicken and serve with the crispy potatoes, generously spooning over salsa verde and salad. Add lemon wedges at the table
Recipe by Sarah Brown
