Spatchcocked Buffalo Chicken With Rosemary Roast Chips And Red

Name: Spatchcocked Buffalo Chicken With Rosemary Roast Chips And Red
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 110 grams butter; 3 carrots, grated; 1 teaspoons cayenne pepper, sea salt and freshly ground black pepper; 1 free-range chicken (about 1.1–1.4kg); 1 Tbsp ground black pepper; 3 Tbsps mayonnaise; 1 teaspoons paprika; 1 pinch A good of freshly ground black pepper; 5 rooster potatoes, cut into chips; 3 Tbsps rapeseed oil; 1 heads red cabbage, finely chopped or coarsely grated; 4 sprigs rosemary; 1 Tbsp sea salt; 3 spring onions, finely chopped; 120 milliliters hot chilli sauce; 1 Tbsp wholegrain mustard; 1 Tbsps Worcestershire sauce

Spatchcocked Buffalo Chicken With Rosemary Roast Chips And Red is a gluten free recipe with 4 servings. One serving contains 657 calories, 11g of protein, and 43g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 2 hours. If you have butter, sea salt, an of pepper, and a few other ingredients on hand, you can make it.