- To spatchcock chicken, set the whole chicken out on a chopping board in front of you, breast facing down and legs facing you. Using a pair of good scissors and then a knife, cut along the right hand side of the backbone, all of the way from bottom to top. Do the same on the other side of the backbone, to remove it entirely.
- Flip the chicken back over, breasts facing up and use your weight to push down on the centre of the chicken, to open it out flat. Sprinkle the salt on both sides and allow it to come up to room temperature for 45 minutes -1 hour.
- Preheat the oven to 240C, 220C fan.
- Add the potatoes, carrots and lime leaves to a large, deep baking tray or shallow casserole or cast iron dish. Sit the chicken on top and drizzle it generously with olive oil, rubbing it into all of the nooks and crannies.
- Place the dish in the oven and bake for 25 minutes, or until the chicken is starting to get some colour. Drop the oven down to 170C, 150C fan.
- Pour the hot stock into the bottom of the tray, onto the potatoes and carrots. Then, tip a jar of Bay’s Kitchen Red Thai Curry Stir-In Sauce over the chicken, using a spoon to spread it around. Place the dish back in the oven and bake for another 30 minutes, or until the chicken is succulent and cooked through. A temperature gauge should reach 73C.
- Use a pair of tongs to place the chicken onto a chopping board. Cover it loosely with foil and let it rest for 15 minutes. Meanwhile, give the potatoes and carrots and shuffle around and place them back into the oven for 15 minutes to finish cooking and to allow the sauce to reduce slightly.
- Carve the chicken and divide between plates. Spoon the potatoes and carrots alongside and drizzle over lots of the sauce. Serve with some lime wedges and seasonal low FODMAP greens, if you like.