How Long Should I Cook A Spatchcock Chicken

Spatchcock chicken

Good Housekeeping

Cal/Serv: 697

Makes: 4 servings

Prep Time: 0 hours 20 mins

Cook Time: 0 hours 50 mins

Total Time: 1 hour 10 mins

large chicken, about 1.8kg (4lb)

150 ml

(5 fl oz (¼ pint)) olive oil

2 tsp.

white wine vinegar

775g (1lb 11oz) sweet potatoes (about 4 large), scrubbed

2 tsp.

dried oregano

small bunch parsley, thick stalks removed

½ large bunch basil, thick stalks removed

1 clove garlic, peeled and roughly chopped

2tbsp capers in brine, rinsed

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Heat the oven to 200°C (180°C fan) mark 6. To spatchcock a bird, place it breast-side down on a chopping board with the neck cavity away from you. With strong kitchen scissors or poultry shears, cut straight up either side of the backbone and discard. Turn the bird over and firmly press down on the breast to flatten. You should hear the wish bone snap.
Rub chicken with 1tbsp olive oil and 1tsp white wine vinegar. Season well. With dry hands, thread two long skewers across each other, through the underside of the bird from thigh to wing, to keep it in shape. Put in a roasting tin, breast side up.
Cut the sweet potatoes into 2cm (¾in) batons, then toss with 1tbsp oil and the oregano. Scatter on to a baking tray.
Put the chicken tray in the top of the oven, with the fries on the shelf below, and roast for 45-50min until the chicken is cooked through and the juices run clear, and the fries are crisp and golden (turn them halfway through cooking).
Meanwhile, make the salsa verde. Whiz the remaining olive oil and white wine vinegar with the parsley, basil, garlic and capers in a food
processor until smooth. If you don't have a processor, chop everything finely and mix for a chunkier version. Rest bird for 10min, drizzling over cooking juices from tray before carving. Serve with the fries and salsa, plus salad leaves, if you like.

Extra meat

Use the extra meat that you strip off the carcass for other meals.

Per Serving:

Calories: 697
Fibre: 7 g
Total carbs: 41 g
Sugars: 11 g
Total fat: 42 g
Saturated fat: 8 g
Protein: 34 g

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