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Roasted Spatchcock with Spicy Potatoes and Orange and Watercress Salad

Roasted chicken served with crispy paprika-spiced potatoes and a fresh orange and watercress salad.

HealthyChickenPotatoesSaladRoasted
Estimated Nutrition
Calories
1208.9
kcal / serving
4835.6 kcal total
Carbs
38.6g
per serving
154.5 g total
Fat
76.5g
per serving
305.8 g total
Protein
93.1g
per serving
372.4 g total
Cook Time
50
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Paste
1
tbsp
Red Wine Vinegar
0.5
tsp
Tabasco Sauce
Or to taste
Fruits
4
piece
Orange
Sliced into rounds
Meat
2.5
kg
Spring Chicken
4 birds weighing 500-750g each, halved
NutsSeeds
1
tsp
Sea Salt
For chicken seasoning
1
tsp
Black Pepper
Freshly ground
2
tbsp
Paprika
OilsFats
2
tbsp
Extra Virgin Olive Oil
For rubbing chicken
4
tbsp
Olive Oil
Divided use for roasting and dressing
Vegetables
1
kg
Potato
Large dice
1
piece
Red Onion
Finely sliced
30
g
Watercress
Stems

Method

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