Beer Chicken

Method

1. Mix 200 g softened butter with 2 tablespoons of Marmite until well combined.
2. Spatchcock the chicken by removing the backbone and opening it flat. Season the inside with salt.
3. Brush the entire chicken (inside and outside) with the butter-Marmite mixture.
4. Place the chicken on a baking tray and roast at 190°C (fan) for 30–40 minutes, basting occasionally with the melted butter mixture that collects in the tray.
5. Meanwhile, make the beer sauce: in a saucepan, melt 25 g butter over medium heat, then add 25 g flour and cook, stirring, until the roux is slightly browned.
6. Slowly pour in 330 ml beer, whisking continuously to avoid lumps.
7. Add 2 tablespoons of Henderson's Relish and 2 tablespoons of Marmite, stir well.
8. Add a generous handful of grated cheddar cheese and stir until melted and smooth. Season with salt to taste. Set aside.
9. For the potato salad: peel and dice potatoes into cubes. Boil in salted water until tender, then drain and let cool slightly.
10. Prepare the dressing: chop parsley finely, slice garlic, dice tomato (seeds removed), and slice jalapeño.
11. In a large bowl, combine the warm potatoes with parsley, garlic, tomato, jalapeño, a drizzle of extra virgin olive oil, and Maldon salt. Toss gently.
12. Once the chicken is cooked and golden, let it rest for a few minutes. Serve the chicken with the beer sauce drizzled over or on the side, accompanied by the warm potato salad.