This chicken dish is spicy but very yummy. It tastes great served with fries, corn on the cob and coleslaw. The cooking times vary depending on the size of your chicken, the one I used was a medium sized chicken with the skin on.
Serves approx 2-4
Ensure the oven is pre heated at 180oc
Ingredients
1 Whole spatchcock chicken
2 tbs Nandos garlic peri peri sauce
Salt & Pepper
1 Whole bulb of garlic ( halved)
1 Lemon ( halved and squeezed)
10 Sprigs of tyme
1 tbs Garlic paste
1 tsp Chilli Powder
2 tsp Schwartz piri piri seasoning
2 tbs Olive oil
Method
Marinate the chicken in all of the above ingredients including the lemons and refrigerate over night. This step is important as the flavours really get into the chicken and make it tasty. Also try and get the garlic halves under the chicken skin if possible.
Once the chicken is ready to be cooked, place onto a wire rack under an oven tray and cook at 180oc for 40 min and then at 210oc for a further 20 mins or until the chicken is cooked though and the skin is crispy.
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