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Sweet and Spicy Roast Chicken

Spatchcock chicken or "butterfly" is a chicken with the backbone removed and cut so it allows the chicken to be completely flattened, significantly reducing the cooking time. This wacky term comes from Ireland, and means "dispatch the cock", a pharse used to whip up quick and and simple chicken dinner.

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    Sweet Potato 200.0 grams

    Sweet Potato

    Green French Beans 100.0 grams

    Green French Beans

    Green Lime 20.0 grams

    Green Lime

    Coriander 2.0 grams

    Coriander

    Sweet and Spicy Sauce 60.0 grams

    Sweet and Spicy Sauce

    Moroccan Style Spice Mix by Let's Cook 3.0 grams

    Moroccan Style Spice Mix by Let's Cook

    Spatchcock Chicken 1.0 Unit(s)

    Spatchcock Chicken


    • Time : 35.0 mins
    • |
    • Calories: 564.0 kcal
    • |
    • Protein : 70.0 g
    • |
    • Fat : 6.0 g
    • |
    • Carb. : 67.0 g
    : Your Kitchen Essentials
    Utensils: Oven proof tray |
    Equipment: Oven |
    Pantry: Salt | Pepper | Olive oil |
    : Prepare the Ingredients
    Take the Chicken out of the fridge 15 before cooking to bring it to room temperature.
    Preheat your oven to 210°C, this could take 20 minutes depending on your oven. Get an oven proof tray ready. Lightly oil it and put in the oven to heat up.

    Wash and dry the vegetables prior to chopping (as required):
    - Sweet Potato: cut into cubes (roughly 2cm). Then toss them with some olive oil, salt and some of the Moroccan spice mix provided
    - Green French Beans: cut. Toss them in olive oil, salt, pepper and the Moroccan spice mix left over
    - Coriander: either pick out the leaves or chop it fine for the final garnish
    - Green Lime: cut in wedges.
    : Prepare the Chicken
    Pat the chicken dry with tissue or a kitchen towel.
    Season the chicken with salt and pepper and brush it with the sweet and spicy sauce provided. Keep the rest of the sauce aside.
    Drizzle a little olive oil on top of the chicken.
    : Roast and Serve
    Carefully pull out the hot tray from the oven. Put the chicken on the tray, followed by the green beans and sweet potato on the sides. Put it back in the oven and let them roast for 20 minutes or until done. Once the chicken is out of the oven. Let it rest for at least 5-10 mintues before serving.

    Plate and Serve:
    Plate the chicken and vegetables. Garnish them with coriander and serve with lime wedges and left over sweet and spicy sauce on the side. Squeeze some lime on it just before eating, it gives the chicken a nice balance.