1. First things first, lets spatchcock that chicken! You’ll need a strong pair of kitchen scissors. Flip the chicken so its breast side down, using your scissors cut from the bottom of the chicken to the top, you need to feel for the spine and cut either side of it so you can lift the spine upwards and pull it out, then flip the chicken back over and put both hands together in the muddle of the chicken and push down (you may hear a crack), then you should be left with a relitively flat chicken ready to season and cook.
2. In a bowl, mix together the butter and peri peri seasoning, then using the back of a tablespoon, lift the chicken skin away from the meat being careful not to rip it. Spoon half of the seasoned butter under the skin and massage it in as evenly as you can, then with the remaining half over the top of the chicken and again massage it well.
3. Place the chicken on a baking tray and cover with tin foil before you put into a pre-heated oven at 200c. The chicken will take about an hour to cook in the foil, after an hour pierce the chicken with a fork to ensure the juices from the centre run clear. Take the tin foil off and cook for a further 20 minutes until the skin is crisp.
4. For the mashed potatoes, peel and dice your potatoes and boil in water with just a touch of salt. Once soft, mash well and add the butter, milk, salt & pepper while it’s hot. Once the potatoes are a smooth mash, add a tablespoon of the peri peri sauce and mix well, to serve ad another drizzle of sauce over the top.
Tips
When making mashed potatoes, be sure to taste as you mash, you may wish to add more butter or make it thinner with more milk, for extra luxurious mash use single cream instead of milk and add a little grated cheddar.
