A spatchcocked chicken roasted over fire until golden and crisp, then generously coated in a rich, buttery, spicy hot sauce. Served alongside an indulgent mac and cheese made with fire-roasted butternut squash, which adds a lovely sweetness to balance the heat. You can watch this being made by chef Tait Miller, over on our Instagram page.
Serves: 4
Cooking time: Approximately 1 hour 30 minutes
Ingredients
For the hot chicken
1 whole Sutton Hoo chicken (1.6–1.8kg), spatchcocked
2 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp cayenne pepper
2 tsp sea salt
1 tsp freshly ground black pepper
For the spicy chicken hot sauce
100g unsalted butter
80ml Louisiana-style hot sauce
2 tbsp cayenne pepper (adjust to taste)
1 tbsp smoked paprika
1 tsp garlic powder
1 tbsp honey
1 tbsp apple cider vinegar
½ tsp salt
For the fire-roasted butternut squash mac and cheese
400g dried macaroni
500–600g butternut squash, peeled and diced
50g unsalted butter
50g plain flour
600ml whole milk
150g mature cheddar, grated
100g Red Leicester, grated
50g Parmesan, grated
1 tsp Dijon mustard
½ tsp smoked paprika
2 tbsp olive oil
Salt and black pepper
For the topping
50g panko breadcrumbs
30g grated cheddar
1 tbsp olive oil
Method
Remove the backbone from the chicken using poultry shears and press firmly on the breastbone to flatten.
Mix the olive oil, smoked paprika, garlic powder, cayenne, salt and pepper. Rub all over the chicken.
Heat the Gozney Dome to approximately 220–250°C, then reduce the flame to maintain a manageable roasting temperature.
Place the chicken skin-side up in a cast-iron roasting tray, away from direct flame. Roast for approximately 45–60 minutes, rotating regularly, until the thickest part reaches 74°C.
Meanwhile, toss the diced butternut squash with olive oil, salt and pepper. Roast in a separate tray at approximately 220–250°C for 20–25 minutes until tender, caramelised and lightly charred.
Cook the macaroni in salted boiling water for approximately 2 minutes less than the packet instructions. Drain and set aside.
Melt the butter in a saucepan, add the flour and cook for 2 minutes. Gradually whisk in the milk and simmer until thickened.
Remove from the heat and stir in the cheddar, Red Leicester, Parmesan, Dijon mustard and smoked paprika.
Mash or blend three-quarters of the roasted squash into the cheese sauce, keeping the remainder in chunks. Fold through the macaroni and remaining squash.
Transfer to a cast-iron dish. Top with panko breadcrumbs, grated cheddar and olive oil.
Bake in the Gozney at approximately 220–250°C for 8–12 minutes, rotating as necessary, until golden, bubbling and lightly blistered.
For the hot sauce, gently melt the butter and whisk in the Louisiana-style hot sauce, cayenne, smoked paprika, garlic powder, honey, vinegar and salt.
Rest the cooked chicken for 10–15 minutes before brushing generously with the spicy butter sauce.
Carve the chicken into portions and serve with the bubbling butternut squash mac and cheese and extra hot sauce.
