Dinner
Spatchcock Chicken Dinner
Roasting a whole chicken was once a meal reserved for the weekend. By spatchcocking (or butterflying) a chicken you cut the cook time in half!
Updated
Ingredients
- 4 lb whole chicken (2 kg)
- 3 Tbsp canola oil (45 mL)
- 1 Tbsp Mediterranean spice blend (15 mL)
- 6 medium red potatoes, scrubbed and quartered
- 3 medium carrots, peeled, cut in half and cut in 2 inch long segments
- 16 Brussel sprouts, trimmed and halved lengthwise
- 3 Tbsp canola oil (45 mL)
- 2 tsp freshly ground pepper (10 mL)
- 1 tsp salt (5 mL)
Optional vegetable add-ins
- 1 large, white onion, coarsely sliced
- 1 bell pepper, sliced lengthwise
- 3 parsnips, peeled and quartered (1)
Directions
- Preheat oven to 425°F (220°C).
- In a small bowl, mix together 3 Tbsp (15 mL) canola oil and spice blend.
- Place chicken breast-side down on a cutting board.
- Use kitchen shears to cut through the ribs next to the spine on both sides. Remove the spine. Discard or save to make broth.
- Flip the chicken over, breast-side up. Using the palm of your hand, press down firmly on breastbone so chicken lays flat.
- Gently separate the skin from the meat by sliding your hand between the skin on the breasts, thighs, and drumsticks.
- Drizzle canola oil spice mix over and under the skin, massaging the mixture over the breasts, thighs, and drumsticks evenly.
- In a bowl, mix vegetables, drizzle with 3 Tbsp (15 mL) canola oil and coat well.
- On a parchment-lined rimmed 11 x 17-inch (28 x 43 cm) (baking tray, place chicken in the centre, breast-side up. Tuck wings underneath chicken to prevent burning.
- Place prepared assorted vegetables around the chicken and drizzle vegetables with canola oil. Season the chicken and vegetables with salt and pepper.
- Roast chicken for 45 minutes or until an ovenproof thermometer placed in centre of chicken breast reads 170°C.
- Remove chicken from oven and let rest 10 minutes before serving.
Nutritional Analysis
| Calories | 894 |
|---|---|
| Total Fat | 58 g |
| Saturated Fat | 12.6 g |
| Cholesterol | 299 mg |
| Sodium | 630 mg |
| Carbohydrates | 36.9 g |
| Fiber | 5.5 g |
| Sugar | 5.3 g |
| Protein | 58.6 g |
| Potassium | 1557 mg |
