Spatchcock chicken and roasted veg
A chicken that has been spatchcocked is one that's had the backbone removed and then squashed flat. Because of this is cooks quicker and the theory also is that the legs will cook properly, without the breast being overcooked.
Stats
Serves: 4
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients
1.5kg chicken, spatchcocked
2 tbsp vegetable oil
3 banana shallots
300g King Edward potatoes
250g Chantennay carrots
1 tbsp fresh thyme, finely chopped
1/2 tsp black pepper
1 tsp salt
Method
- Pre-heat the oven to 200 (Fan)
- Chop the potatoes into roughly 2cm cubes and add to the roasting dish
- Halve the carrots and add to the roasting dish
- Peel and quarter the shallots and add to the roasting dish
- Add the chopped fresh thyme to the roasting dish and stir to coat the veg with it
- Place the chicken, breast up, on top of the vegetables
- Pour the oil over the chicken and rub it into the skin
- Season generously with the salt and pepper
- Cook in the pre-heated oven for 60 minutes, or until the breast is cooked through when tested
- Remove the chicken from the tray and rest for 15 minutes, using the time to allow the veg to crisp up / brown off if required
Depending on the amount of liquid that comes out of the chicken, some may need to be drained prior to the last step.