Abrahms' Family Recipes Spatchcock Roast Chicken with Potatoes and Carrots Meal plan
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Spatchcock Roast Chicken with Potatoes and Carrots

  1. Heat the oven to 220 °C (top and bottom heat). If the chicken is not already flat, place it breast-side down and use kitchen shears to cut along both sides of the backbone and remove it. Turn it over and press firmly on the breastbone until the bird lies flat. Pat the skin dry with paper towels.
  2. In a large roasting tray, toss small waxy potatoes 600 g, carrot 3, onion 2 and garlic cloves 4 with olive oil 30 ml, a good pinch of salt and some black pepper. Spread them out so they roast rather than steam.
  3. Mix butter 20 g with smoked paprika 5 g, thyme 2 g, a pinch of salt and black pepper. Rub this all over the skin of the whole chicken 1 and lay it skin-side up on top of the vegetables. Squeeze the juice of lemon 1 over the bird and tuck the squeezed halves into the tray.
  4. Roast for ⏲ 20 minutes. Pour vegetable broth 150 ml into the tray beside the chicken (not over the skin) and stir the vegetables. Roast for another ⏲ 30 minutes, until the skin is deep golden and the thickest part of the thigh reaches 75 °C (the juices should run clear).
  5. Move the chicken to a board, cover loosely with foil and rest ⏲ 10 minutes. Leave the vegetables in the switched-off oven to keep warm. Carve, serve with the vegetables and spoon the pan juices over. Squeeze the soft roasted garlic out of its skins for anyone who wants it.

Serves 3