Herb Roasted Spatchcock Chicken with Pan Vegetables

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

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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.

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