Spiced Spatchcock Chicken with New Potatoes and Tomatoes

Roasting the chicken over the vegetables gives them extra flavour as they mingle with the roasting juices, but you can cook a separate portion in a foil parcel or separate tray, if needed for vegetarians. The spice rub makes enough for the chicken and our veggie main (p131), but if you’re not cooking both, keep the extra rub to use on barbecued meats and veg, stored in a sealed jar at room temperature for up to 1 month. Hands-on time 15min, plus resting. Cooking time about 50min. Serves 6 600g miniature new potatoes, halved if large 1½tbsp olive oil

1 large whole chicken, about 1.8kg

40g butter, melted 300g cherry tomatoes on the vine

1 large lemon, cut into 6 wedges

FOR THE SPICE RUB

2tbsp hot or sweet smoked paprika 1½tbsp light brown soft sugar

1tsp English mustard powder

1tsp ground cumin 2tsp dried thyme 1tsp garlic granules

Preheat oven to 200°C (180°C fan) mark 6. In a small bowl, mix all the ingredients for the spice rub with 1½tsp fine salt. Put the potatoes in a medium-large roasting tin and toss through 1tbsp oil and 2tsp of the spice rub. Spread into a single layer.

Put the chicken breast-side down on a board. Using sturdy kitchen scissors, cut along each side of the backbone and discard. Turn chicken over and press down hard on the breast to flatten it (you should hear it crack). Pat dry with kitchen paper.

Stir ½ the remaining spice rub into the melted butter and brush all over the chicken. Arrange breast-side up on a sturdy metal/cooling rack (that fits above the potato roasting tin) and position on top of the tin.

Roast for 35min. Remove chicken and potatoes from oven, add tomatoes and lemon wedges to the tin and drizzle over remaining ½tbsp oil. Position chicken above the tin again and return to the oven for 10-15min, or until the chicken is cooked through and the potatoes are tender.

Remove from the oven and leave to rest in a warm place for 10min. Transfer chicken to a board and the potatoes, tomatoes and lemon wedges to a serving dish. Serve. PER SERVING 567cals, 40g protein, 36g fat (12g saturates), 21g carbs (7g total sugars), 3g fibre GET AHEAD Prepare to end of step 3 up to a day ahead. Sit the chicken on top of the potatoes, cover the roasting tin with foil and chill. To serve, allow to come to room temperature for 30min. Position chicken on the rack and complete recipe to serve.