Home > Cooking > Spatchcock Roast Chicken with Root Vegetables

Spatchcock Roast Chicken with Root Vegetables

October 15, 2013

The strict diet holds very well and this is this week’s treat. The point is the flavoured herb butter which cooks the root vegetables as the chicken roasts in the oven.  Root vegetables work here very well as they are left quite sweet and caramelised. I  spatchcocked the chicken but that is not necessary.

Herb butter: butter, olive oil, salt, pepper, garlic, lemon juice, tarragon, basil, oregano, thyme, rosemary, marjoram.  Mix well and keep cool so it’s easier to work under the chicken skin.

Root vegetables: I only had baby potatoes and swede but parsnip would be king here. Celeriac, carrots etc are nice too. Chop them up and mix with roughly chopped onion and garlic. Put in an oven dish with salt, pepper, olive oil, lemon juice.  Veggies act as a bed for the chicken and soak up the herby lemony olive oily buttery goodness as they roast.

Rub the butter on both sides of the chicken and especially under the skin, between the meat and skin. Salt and pepper on both sides and place the bird on top of the vegetables. Looks like this:


Roast in the oven until tender and delicious:


Have a home brew to wash it down:


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