Flat Pack Chicken
Ingredients
Whole chicken
4 spring onions, sliced
½ red onion, finely diced
6 garlic cloves, crushed and roughly chopped
1 large knob ginger, roughly chopped
1 bunch coriander, washed and chopped
1 long red chilli, sliced (seeds included)
¼ crispy chilli oil
2 tablespoons red curry paste
2 tablespoons sambal oelek (or other Southeast Asian chilli paste)
¼ cup soy sauce
Lime zest
Lime juice
½ cup extra-virgin olive oil
Salt
Method
Begin by making the marinade. Slice the spring onions lengthwise and finely dice the red onion. Crush and chop the garlic, and roughly chop the ginger. Add these to a mixing bowl along with chopped coriander and sliced red chilli.
Add a spoonful of crispy chilli oil, a generous amount of red curry paste, and some sambal oelek. Pour in soy sauce and add lime zest. Squeeze in the lime juice and finish with a drizzle of olive oil. Mix thoroughly so all pastes and aromatics combine into a coarse, fragrant marinade.
Prepare the chicken by removing any string. Place the chicken breast-side down and cut along both sides of the spine with a sharp boning knife to remove it. Open the chicken cavity and trim off excess fat, hip bones, and the spare rib bones. Remove the wing tips and reserve all trimmings for stock.
Flip the chicken breast-side up. Press firmly through the breastbone to flatten the chicken completely. Make several deep slashes across the breasts and thighs—these cuts help the marinade penetrate and flavour the meat.
Transfer the chicken to a roasting dish. Season generously with salt. Spoon the marinade over the chicken, coating it thoroughly. Spread the marinade into the slashes and across all surfaces, ensuring even coverage. Add a little more salt on top.
Place the chicken into a 180°C oven and roast slowly so the meat cooks gently and stays succulent. Continue roasting until the chicken is cooked through and the skin has taken on a rich, caramelised colour. If desired, give it a short blast of higher heat at the end to deepen the colour.
Rest briefly before serving.
