Ingredients
- 100ml olive oil, plus a little more for drizzling
- A 1.6kg spatchcocked chicken
- Salt and pepper
- 2 red peppers, deseeded and finely sliced
- 2 cloves of garlic, peeled and sliced
- 1tsp smoked paprika
- Juice of 1 orange
- 1 sprig of rosemary
- 2tbsp balsamic vinegar
- A drizzle of honey
- 8 salted anchovies, finely chopped
- For the aioli:
- 6 cloves of garlic, peeled and crushed
- 2 egg yolks
- 1tbsp Dijon mustard
- Juice of half a lemon
- Pinch of salt and white pepper
- 300ml sunflower oil
- 50ml olive oil
- 2tbsp creme fraiche
1 Set the oven to 190 degrees/gas 5.
2 Put a little olive oil on a roasting tray and set the chicken on top, skin-side up.
3 Drizzle with olive oil, season and rub well into the skin.
4 Place in the oven and roast for 50 minutes.
5 Put 100 millilitres of olive oil into a pot then add the peppers, garlic and smoked paprika.
6 Cook gently over a low heat for 20-25 minutes until the peppers start to shrivel and caramelise.
7 Add the orange juice, rosemary, balsamic vinegar, honey and anchovies, then let it bubble gently for a further 10 minutes. Season and remove from the heat and discard the rosemary.
8 To make the aioli, put the garlic, egg yolks, mustard, lemon and seasoning into a blender.
9 Whizz and slowly add the sunflower oil in a thin stream, followed by the olive oil, until it forms an emulsion.
10 When all the oil has been incorporated add the creme fraiche. Check the seasoning – it may need a little more lemon juice – and put in a bowl on the table so everyone can help themselves. The aioli can be made earlier if you like – it keeps for two weeks in the fridge.
11 When the chicken is cooked, remove to a chopping board and tip any cooking juices into the peppers. Chop the chicken into 8-10 pieces and put on a platter.
12 Warm the red pepper and anchovy dressing and spoon it over the top of the chicken and serve.
