Spatchcock with honeyed vegetables

    1 hour 15 mins

    Spatchcock is a small bird like a poussin that has been flattened by removing the backbone and sternum to make it easy to grill or roast. You can also use small chickens in this recipe.

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    Serves: 4 

    • 2 large sweet potatoes, peeled and cut into 2.5 cm chunks
    • 2 large parsnips, peeled and cut into 2.5 cm chunks
    • 1 large celeriac, peeled and cut into 2.5 cm chunks
    • 1 medium red onion, quartered
    • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 2 tablespoons olive oil
    • 4 spatchcock (about 400g each)
    • ½ teaspoon paprika
    • 2 tablespoons honey

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180°C. Place oven rack in lowest position.
    2. In large roasting pan or 2 smaller pans, combine potatoes, parsnip, celeriac, onion, thyme, salt, pepper and oil. Place spatchcock, breast-side up, in among the vegetables; sprinkle with paprika.
    3. Bake for 50 minutes, stirring vegetables occasionally. Stir honey into the vegetables. Bake until spatchcock are cooked through and vegetables are fork-tender, 10 to 15 more minutes. Cut each spatchcock in half to serve.

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