Spatchcock Chicken
Equipment
- 1 medium roasting pan
Ingredients
- 2 kg fresh chicken
- 3 tbsp olive oil
- 500 g carrots peeled, quarter lengthwise
- 1 Medium white or yellow onion halved and quartered
- ½ tsp sea salt
- ½ tsp fresh ground black pepper
- 1 tsp paprika
- 250 ml white wine
- 1 head Broccoli cut into medium florets
Instructions
- Preheat the oven to 160 degrees Celsius (300 degrees Fahrenheit)
- Remove the backbone from the chicken by slicing down the ribs on each side. Press down on the breastbone to crack it so the chicken lays flat.
- Lightly oil the roast pan and spread the prepared vegetables to make a bed and place the flattened chicken on top.
- Roast for one hour. Loosen the vegetables from the pan and consolidate close to the chicken. Return to the oven for another 30 minutes.
- Pour the wine into the pan and return to the oven for 30 more minutes.
- Remove chicken to cutting board and cut into four servings. Serve with roasted vegetables and steamed broccoli.