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Method
- 1.Pre-heat your oven to 180°C. Pop your potatoes in a pot of cold water with a large pinch of salt. Bring to a boil and cook for 10 mins until the potatoes are just fork-tender.
- 2.In a bowl, add in your smoked paprika, the juice of a lemon, 2 tbsp olive oil, ½ tsp salt and pepper. Mix well and grate in 3 cloves of garlic.
- 3.Place your remaining garlic cloves with the peel in foil, drizzle them in olive oil and add a pinch of salt. Close the foil packet so it's tightly sealed.
- 4.Using a spoon, separate the skin but chicken and stuff the chicken with the 'nduja paste.
- 5.Rub the outside of the chicken with the paprika mix.
- 6.Pour the potatoes into a baking dish and add in your dried thyme, a large glug of oil, salt and pepper. Rub that seasoning into them well and smash the potatoes with the back of a saucepan.
- 7.Place your chicken on top of your potatoes and roast in the oven for 1 hour or until cooked through. Meanwhile, finely chop your parsley.
- 8.Once the chicken is roasted, remove the garlic but foil and blend it with the mayo. Mix in half of the parsley and a pinch of salt. Serve by sprinkling on the remaining chopped parsley and drizzling some of your roasted garlic mayo on top with those delicious roasty juices.
Ingredients
- 1 whole spatchcock chicken (about 2kg)
- 1kg baby potatoes
- 2 tsp smoked paprika
- 1 lemon
- 1 bulb garlic
- 200g Nduja
- 1 tsp dried thyme
- A small handful of parsley
- 200g mayonnaise
- Olive oil
- Salt & pepper
