Spatchcock Chicken with & Roasted Veggies

METHOD

Preheat your oven to 200°C / 180°C Fan / Gas Mark 6.

Half the baby potatoes and place them into a roasting tin. Generously drizzle with your Oak Smoked Oil and sprinkle with a pinch of Yorkshire Sea Salt. Place the spatchcocked chicken skin side up, on top of the potatoes.

To make the marinade, combine the Chilli Jam, Sloe Shiraz and smoked oil with a generous pinch of sea salt. Brush this onto the chicken, massaging over the skin. Place this in a pre-heated oven until the temperature inside the breast reaches 75°C. We cooked our 2.3kg chicken for an hour and 20 minutes.

Whilst the chicken and potatoes are cooking, roughly chop the onion, courgette, aubergine, and pepper. Mix the Cridling spiced honey and smoked oil with a generous pinch of sea salt, you may need to warm the honey to get these to combine. Add the vegetables to another roasting tin with the tomatoes, leaving them on the vine if possible. Drizzle the honey and oil mixture over the veg, and if desired, add another drizzle of smoked oil. Add the seasoned vegetables to the oven around half an hour before the chicken and potatoes are due to finish cooking.

When cooked, remove the chicken from the oven and leave to rest for a short time. Remove the veg from the oven, arrange on a platter with the potatoes and pour over the pan juices from the veg. Place the bird on top and and sprinkle with a little fresh thyme to finish. Hand to the head of the table to carve!