Roasted Spatchcock Chicken with Romesco Sauce | Cook with Curtis Stone | Coles

Feed the whole crew with this delicious recipe for whole roasted spatchcock chicken served with a homemade punchy romesco sauce. Full recipe www.coles.com..... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Curtis’ spatchcock chicken with romesco sauce
Serves 4 with leftovers Prep 20 mins (+ resting time) Cooking 1 hour 10 mins
2kg Coles RSPCA Approved Australian Whole Medium Chicken, backbone removed with kitchen scissors
3 tsp smoked paprika
1 tsp dried garlic granules
140ml extra virgin olive oil, divided
5 x 2cm-thick slices day-old Coles Finest Stone Baked by Laurent Sourdough
2 red capsicums, seeded, cut into 3cm pieces
1 garlic clove
¼ cup (40g) dry-roasted almonds
2 tbs flat-leaf parsley leaves
1 tbs sherry vinegar
1 large shallot, sliced into rings
1 bunch green kale, ribs and stems removed, leaves coarsely chopped
2 tbs dry white wine or water
1. Preheat oven to 200°C (180°C fan-forced). Place chicken skin-side up on a chopping board. Put your hand on the breastbone and press hard to flatten. In a small bowl, combine paprika, dried garlic, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Rub the chicken with 1 tbs of the oil. Coat with spice mixture, rubbing it into chicken.
2. In a large heavy ovenproof frying pan over medium heat, heat another 1 tbs oil. Add chicken, skin-side down, to the pan. Cook for 2 mins or until the skin is pale golden (it will continue to brown in the oven). Transfer chicken to a plate.
3. Arrange bread slices over frying pan. Sprinkle capsicums over bread. Top with the garlic, then top with the chicken, skin-side up. Roast for 50-55 mins or until an instant-read meat thermometer inserted in the thickest part of the thigh registers 75°C and chicken shows no sign of pink when pierced in thickest part. Carefully transfer the chicken to a carving board and set aside to rest.
4. Transfer the capsicums, garlic and 1 toasted bread slice to a food processor with the almonds, parsley and vinegar. Pulse until finely chopped. With the machine running, gradually add ¼ cup (60ml) of the remaining oil until smooth. Season with salt.
5. Heat the remaining 2 tbs oil in a frying pan over medium-low heat. Add the shallot. Cook, stirring, for 4 mins or until light golden. Add the kale and wine or water, in batches, tossing and letting the kale cook down slightly after each addition. Cook, stirring, for 5-8 mins or until the kale is tender. Season with salt and pepper.
Serve chicken with romesco sauce, kale and remaining bread slices.
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