Herb Roasted Spatchcock Chicken with Pan Vegetables

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email

[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]

YIELD: 4 servings
TOTAL TIME: 60 minutes
ACTIVE TIME: 15 minutes
DIFFICULTY: Easy

[/vc_column_text][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]

 

INGREDIENT WEIGHT VOLUME
Chicken, whole 1.8 kg / 4 lb 1 chicken
Olive oil 15g 15 mL / 1 tbsp
Oregano 3 g 1 tbsp
Thyme, chopped 3 g 1 tbsp
Salt to taste to taste
Black pepper, freshly ground 1.8 kg / 4 lb 1 chicken
Lemon, zest and juice 1 lemon
Neutral oil 15g 15 mL / 1 tbsp
Thyme, leaves 4-5 springs
Butternut squash, chunks 500 g 1 tbsp
Carrots, chunks 300g 3 cups
Parsnips, long batons 300g 2 cups
Red onion, thin wedges 1 onion
Garlic, cloves 1 bulb
Pepper, freshly ground to taste

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Preheat the oven to 200°C / 400°F. 

2 Using shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. 

3 Rub the chicken with olive oil, oregano and thyme. Season with salt and pepper.

4 Mix the butternut squash, carrots, parsnips and onion in a bowl with the neutral oil, lemon zest and black pepper, and toss together well.

5 Transfer the vegetables to a rimmed baking sheet then put the chicken on top, skin side up, and tuck the garlic underneath it. 

6 Roast for 20 minutes, then turn the vegetables that are underneath the chicken. 

7 Roast for 25 more minutes, until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 71°C / 160°F. 

8 Transfer chicken to a cutting board and let rest for 10 minutes before serving.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • You can use almost any root vegetables in this recipes. Use whatever ones you like most.
  • This recipe will also work with an “un-spatchcocked” chicken. You can just place the full chicken on top of the vegetables and roast. Add approximately 15 minutes to the cooking time.

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]

Watch

POPULAR RECIPES