By opening up the chicken and splaying it (that’s what we call a spatchcock chicken), you dramatically speed up the cooking time.
While it normally takes around 35 minutes to cook, that can be cut down to about 12 minutes using this technique. You don’t actually lose much moisture, so it’s well worth it.
- 1 large chicken
- ¼ cup chipotle paste or chipotle sauce
- 2 golden kumara, cut into wedges
- 2 tbsp olive oil
- 2 large ripe avocados
- ½ red onion, finely chopped
- 2 tbsp chopped coriander
- Juice of 1 lemon
- Salt and pepper
1 Preheat oven to 170oC. Cut the chicken in half down the backbone, and rub the skin side with the chipotle paste and season with salt and pepper. Bake for 30-35 minutes.
2 After 25 minutes, drizzle the kumara with olive oil and season and add to the baking tray.
3 Peel and roughly chop the avocados into a bowl. Add the onion, coriander, lemon juice, salt and pepper. Mix together, so the avocado remains chunky.
Light Lemon Mayonnaise
- 1 egg yolk
- Juice of ½ lemon
- Pinch salt
- Pinch suger
- 4 tbsp olive oil
1 Place all dressing ingredients in a jar and shake to combine.
2 Serve the chicken and the guacamole with the lemon mayonnaise.