Spatchcock Chicken With Mustard-Glazed Parsnips and Crispy Kale

Cook a whole chicken in an hour? Definitely! Spatchcocking a chicken (or cutting it open so it lies flat) allows hot air to circulate around the meat more efficiently and shortens the cooking time by about one-third.

Photo by Henya B.
Adapted from canadianliving.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from canadianliving.com

Ingredients

  • 2

    tbsp (30 mL) butter, melted

  • 2

    tsp (10 mL) liquid honey

  • 1/2

    tsp (2 mL) herbes de Provence

  • 1/4

    tsp (1 mL) each salt and pepper

  • 1

    whole chicken, (about 1.35 kg)

  • Mustard-Glazed Parsnips:

  • 900

    g parsnips, peeled

  • 2

    tsp (10 mL) olive oil

  • Pinch each salt and pepper

  • 2

    tbsp (30 mL) grainy mustard

  • Crispy Kale:

  • 8

    cups (2 L) torn stemmed kale

  • 1

    tsp (5 mL) olive oil

  • Pinch salt and pepper

Directions

Stir together butter, honey, herbes de Provence, salt and pepper. Using kitchen shears, cut chicken down each side of backbone; discard backbone or save for stock. Turn chicken breast-side up; press firmly on breastbone to flatten. Place chicken on large rimmed baking sheet; brush with butter mixture. Mustard-Glazed Parsnips: Halve parsnips lengthwise; cut each half into quarters. Toss together parsnips, oil, salt and pepper. Spread around chicken on baking sheet. Roast on bottom rack of 375°F (190°C) oven, turning parsnips and basting chicken with any pan juices halfway through, until instant-read thermometer inserted into thickest part of chicken thigh reads 185°F (85°C), about 1 hour. Remove parsnips; toss with mustard. Crispy Kale: Meanwhile, toss together kale, oil, salt and pepper; spread in single layer on parchment paper–lined rimmed baking sheet. Bake on top rack of 375°F (190°C) oven until edges are crispy, about 15 minutes. Serve with chicken and parsnips.

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