Rosemary Spatchcock Chicken with Roasted Vegetables
Winter is coming...
If like me and you live in the UK winter is basically here. Longer nights, colder days and different food. One of my favourite winter foods is roasted root veg. Add some roasted meat and you've got a traditional British meal. This recipe combines the two into a simple one-tray roasted meal that tastes incredible. This recipe is from episode 7 of my Day of Eating video series.
Prep Time: 10 Minutes
Cook Time: 45 Minutes
1 free range chicken
2 medium red onions
2-3 garlic cloves
2-3 tbsp olive oil
Handful of leafy greens
4 sprigs of fresh rosemary
1-2 tsp oregano
Salt & pepper
Preheat the oven to 220˚C/200˚C Fan/gas mark 6. Prepare the potatoes, carrots, onions, leek, garlic and place into a large roasting tray.
Drizzle over a good lug of olive oil then sprinkle the oregano and salt & pepper over the entire tray.
Give the tray a good shake to distribute the veg and get everything coated. Place 2 sprigs of rosemary on top. Now for the chicken...
This chicken is prepared using the a spatchcock method to allow it to cook in the same time as the vegetables. For more information on how to spatchcock a chicken then watch this video.
Essentially remove the spine, flip it over and press on the breast to crack the sternum. Done.
Place the chicken on top of the prepared vegetables and 2 sprigs of rosemary. Dice the remaining rosemary springs and distribute on top with additional salt & pepper. Place into the over and reduce the temperature to 200˚C/180˚C fan/gas mark 4 for 25 minutes. Then reduce the oven temperature to 180˚C/160˚C fan/gas mark 3 or the remaining 20-25 minutes.
Once roasted to golden brown, remove the tray. To check the chicken is cooked, juicy should be clear or cooked to at last 70˚C.
Portion the chicken and serve on top of the roasted vegetables with steamed greens. Enjoy!