Spatchcock Chicken Pot Roast with Root Vegetables
A Honey Mustard Spatchcock set over carrots, potatoes and onions and roasted in a covered pot. Everything cooks in the juices.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
The spatchcock is already marinated in honey mustard. Take it out of the fridge for 20 minutes. Heat the oven to 200 °C. Wash your hands after handling raw chicken.
- 02Prep the vegetables
Toss the potatoes, carrots, onion and garlic with the oil, thyme, salt and pepper in a large roasting dish.
- 03Add the stock
Pour in the stock.
- 04Place the chicken
Lay the spatchcock skin up on top of the vegetables.
- 05Roast
Cover with foil. Roast for 35 minutes. Uncover and roast for 20 to 25 minutes more until the skin is golden. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Rest
Rest for 10 minutes. Carve and serve with the vegetables and pan juices.
Questions
Do I need extra marinade?+
No. The chicken comes marinated. Taste the juices before adding salt.
Can I use other vegetables?+
Yes. Parsnips, sweet potato and fennel all work.