1 chicken, spatchcocked
60 ml (¼ cup) olive oil
10 ml (2 tsp) dried oregano
10 ml (2 tsp) sweet paprika
2.5 ml (½ tsp) salt
125 ml (½ cup) white wine
200 ml (4/5 cup) chicken stock
6-8 whole garlic cloves, unpeeled
1 onion, cut into chunks
400g (14.1 oz) PEPPADEW® Tomato and Jalapeño Chillies Pasta Sauce
Place the chicken, skin-side-up, in a roasting pan. Pour over the olive oil, then sprinkle with the oregano, paprika and salt.
Add the remaining ingredients to the pan and roast at 160°C, uncovered, for 50 minutes – 1 hour, or until juices run clear. Serve with roast potatoes and a green salad.
Cooking whole garlic cloves in their skins turns them mild and creamy.