This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

YouTube star Donal Skehan shares a recipe from his cookbook, Everyday Cook. Serve the chicken and salad with his Crispy Sweet Potato Fries

"I have been churning out this simple recipe for so many years in our house that it has become a firm favorite when it comes to an easy Saturday night treat. Spatchcocking the whole bird is a great way to cook it quickly with the crispiest results. Slathered in a homemade Buffalo sauce, it's a winner every time." –Donal 

For more recipes by Donal, check out his Beef and Guinness Stew and Slow-Cooker White Wine Chicken


For the Chicken:
  • 4 ounces (8 tablespoons) unsalted butter
  • ½ cup hot chili sauce
  • ½ teaspoon smoked sweet paprika
  • 1 tablespoon runny honey
  • Sea salt and freshly ground black pepper
  • 1 free-range chicken (about 3 ½ pounds)
For the Salad:
  • 2 ounces blue cheese, crumbled
  • 3 tablespoons Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 large apple, peeled and cut into matchsticks
  • 6-7 celery sticks and leaves, thinly sliced
  • 2 heads romaine lettuce, leaves separated
  • 2 ounces toasted walnut pieces
  • Runny honey, for drizzling


Serves: 4


Preheat the oven to 410°F. 
For the chicken, put the butter, hot sauce, paprika, honey and plenty of seasoning into a pan and bring to the boil, then reduce the heat and simmer for 5 minutes until slightly thickened.  

Meanwhile, place the bird breast-side down on a board and, using a heavy pair of sharp scissors (or poultry shears), cut along either side of the backbone to remove it. Open the bird out and flip it over breast-side up and, using your fist, push down hard on the breast to break the bone. Put the flattened chicken into a large roasting tray and brush over half the sauce. Roast it in the oven for 40-45 minutes until golden and cooked through.  

For the salad, blend the blue cheese, yogurt and mayonnaise together with a fork until smooth (loosen with a splash of water if you need to), then toss with the apple and celery. Lay the lettuce leaves out on a platter and spoon the apple and celery into them, then scatter with roasted walnuts and drizzle with honey.  

When the chicken is done, remove from the oven and portion into breasts, wings and legs. Warm the remaining Buffalo sauce and drizzle over the top. Serve the chicken with the salad and dig in! 

Excerpted from Everyday Cook by Donal Skehan. Copyright © 2021 by Donal Skehan. Used with permission by Quercus. All rights reserved.