Ingredients

• 2 whole Chickens
• 4 large potatoes
• Marinade (see below)

Marinade

• 4 tbsp Pepper sauce (traditional Portuguese or Italian)
• 3 tbsp Smoked paprika
• 7 cloves of Garlic (rough chop)
• 1/2 tbsp of Kosher salt
• 1 tsp Cayenne pepper
• 3 tbsp Rice Vinegar
• 3 tbsp Apple Cider Vinegar
• 1/3 cup Olive oil

Procedure

Preheat oven to 425°F

Use a hand or upright blender to combine and pulverize all of the marinade ingredients until you obtain a smooth paste. 

Clean and cut 1/4 inch thick rounds from the potatoes and place on the bottom of a parchment paper-lined baking sheet without overlapping them.

On a cutting board and using kitchen scissors, cut along each side of the chickens’ spines and neck to remove them then flip the chicken belly side up and press hard down to flatten them. Baste the skin side with a bit of marinade then flip over rib-side up on top of the potatoes on the baking sheet. Baste them liberally with the marinade leaving enough for a good coat for the top side mid-baking.

Bake the chickens for 20 minutes then flip them over and baste them with a thick coat of the remaining marinade. If there is any marinade left, you can spread a bit on the potatoes for added flavour. Return to the oven and bake for another 20 minutes.

Once the 20 minutes are up, broil for 4-5 minutes until it start a SLIGHT char. Turn off the heat, rapidly remove the chicken from the oven leaving the potatoes inside with the residual heat.

Cut the Legs, Wings and Breasts from the chicken then remove the potatoes from the oven.

Serve with a green salad.

Enjoy!