This is a very small bird in a very small baking dish! I love this little chicken or spatchcock so juicy and sweet to eat and so easy to butterfly and cook. Being chicken, yes a juvenile one, it’s open to all sorts of seasoning and herbs, today I used lemon rind and juice, olive oil and a tube, yes a tube of prepared herbs. Gourmet Garden roast seasoning rosemary, thyme, parsley & garlic has to be one of the best combinations ever! I use it in all things as a meat rub, in sauces & gravies, the entire Gourmet Garden range is great. Obviously nothing beats fresh but these are a close second. What else do you do when you only have a few potatoes, a little bit of sweet potato, one long skinny eggplant (aubergine) and some carrots? Chuck it all in a baking dish with some oil and a sprinkle of herbs and roast them along with your spatchcock until golden and tender, yum!
What you will need………
2 spatchcocks, butterflied
2 tbs finely grated lemon rind
the juice of one lemon
1 tbs Gourmet Garden roast seasoning, rosemary thyme parsley & garlic.
2 carrots, washed and cut into 2 cm pieces
1 eggplant or zucchini cut into 2 cm pieces
1 sweet potato, cut into 2 cm pieces
8 baby potatoes or chats halved
6 garlic cloves
2 tbs vegetable oil
1 tsp dried marjoram
1 tsp dried parsley
1 tsp dried thyme
1 tsp onion powder
How to spatchcock………
Preheat oven to 180°c. Take your little bird with the backbone down, slide a very sharp knife into the bird’s cavity and cut right through the backbone, flatten the bird out and cut off the knuckles from the legs. Use two skewers to keep the bird in shape whilst cooking, one goes through the leg through the belly and through the leg, the other goes through the wings, refer to above picture for guidance with the skewers, for a quick demonstration check out the little video by Marco Pierre White for Knorr UK http://www.knorr.co.uk/cooking-tips/Tips/How-to-spatchcock-a-chicken.aspx. Lay your chickens flat in baking tray or trays, drizzle with olive oil, add lemon juice and rind followed by spreading gourmet garden herbs over the skin, pop into the oven for 40 minutes or until cooked through and skin is golden brown and crispy.
How to vegetables…………..
Place all, vegetables in a bowl add the olive oil and the herbs, toss around until well coated. Transfer to the baking dish and cook for 30 minutes or until golden and tender. Serve with a delicious gravy and a lovely glass of wine, I’d suggest Liz Richardson Pinot Grigio, which is a very nice drop and pairs perfectly with poultry….enjoy!