By Prue Leith
Most of the recipes in this book don’t assume butchery skills, but its really worth learning to spatchcock a chicken, which means opening it out flat. The bird will cook in half the time, and you get the legs crisp and brown as well as the breast. This sauce is easy to make, but here’s a confession: I often use Nando’s mild Peri Peri and everyone loves it.
If you don’t have a rack to set over a roasting tin, grease the top oven rack in the middle and roast the chicken directly on th