Spatchcock with honeyed vegetables

Spatchcock with honeyed vegetables

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About this recipe: 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.

Lynn Lewis

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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