Chermoula-Spiced Chicken with Smashed Potatoes

Chermoula Spiced Chicken with mashed potatoes


50g Whole Chicken, butterflied & deboned
12 Baby Potatoes, par boiled
3 Greek Yoghurt & Lemon Wedges, to serve
Chermoula Paste
3 Cloves Garlic, sliced
¼ Red Onion, sliced
1/2 bunch chopped Parsley
1/2 bunch chopped Coriander
1/2 bunch chopped Mint
 1/2 Lemon, Zest & juice
 2 tsp Ras El Hanout
 2 tsp Sea Salt, plus extra
 1/4 cup Extra Virgin Olive Oil, plus extra


  1. To make the Chermoula place garlic, onion, herbs, lemon, ras el hanout and salt in a food processor and blitz on high speed for 20 seconds.  Scrape
    sides with a spatula and, whilst blitzing further on high speed, slowly drizzle in olive oil until mixture becomes a smooth paste.
  2. Rub Chermoula Paste all over chicken and refrigerate for 4 hours (or overnight).
  3. Preheat oven to 170ºC, Combi Steam function.
  4. Toss par boiled potatoes in extra olive oil and salt and place on oven tray with marinated chicken.  Use a hard, flat utensil to squash (or ‘smash’) your potatoes and bake everything for 30-35 minutes or until the chicken reaches an internal temperature of 74ºC.
  5. Once cooked to your liking, remove from oven, carve and serve with Greek yoghurt and a generous squeeze of lemon juice.