Archive of BBC Food Recipes

Roasted spatchcock with spicy potatoes and orange and watercress salad

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen


  1. Preheat the oven to 220C/425F/Gas 7.

  2. To make the spicy potatoes, peel and roughly dice the potatoes, about 1.5cm (0.6in) in size.

  3. Place in a bowl and toss with two tablespoons of olive oil.

  4. Place on a baking tray and cook, turning halfway through, for 50 minutes, or until golden and crispy.

  5. Meanwhile, for the spatchcock, cut each chicken through the breastbone with a sharp knife or poultry shears and flatten out with the palm of your hand. For each bird, For each bird, cut down either side of the backbone and remove.

  6. Place the spatchcock in a baking dish and rub the skin with olive oil. Sprinkle with salt and pepper.

  7. Cook in the oven for 25-30 minutes, or until golden.

  8. To make the orange and watercress salad, cut the top and bottom off each orange.

  9. Stand the orange on one end on a cutting board and, following the curve of the orange, cut away the skin and pith with a sharp knife.

  10. Cut each orange, widthways, into 5mm (0.25in) slices.

  11. Arrange the orange, onion and watercress on a plate.

  12. Drizzle with the olive oil and sprinkle with salt and pepper.

  13. When the spatchcock is ready, remove from the oven, and rest for five minutes before serving.

  14. Remove the potatoes from the oven. Combine the tomato paste, remaining two tablespoons of olive oil, vinegar, paprika, Tabasco sauce and salt in a bowl and stir to combine.

  15. Add the roasted potatoes and toss to combine just before serving.

  16. Serve the roasted spatchcock with the spicy potatoes and orange and watercress salad.


  • 4 x 500-750g/1-1½lb spring chickens, halved
  • 2 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper

For the spicy potatoes

  • 1kg/2lb potatoes
  • 4 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • 2 tbsp paprika
  • ½ tsp Tabasco sauce, or to taste
  • sea salt

For the orange and watercress salad

  • 4 oranges
  • 1 red onion, finely sliced
  • 30g/1¼oz watercress stems
  • extra virgin olive oil, for drizzling
  • sea salt
  • freshly ground black pepper

Shopping List

Roasted spatchcock with spicy potatoes and orange and watercress salad

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry


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