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.
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
Preheat oven to 180°C. Place oven rack in lowest position.
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.
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.