Spatchcock Chicken With Mustard-Glazed Parsnips and Crispy Kale

By Alqualonde

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.

Ingredients

• Mustard-Glazed Parsnips:
• 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)
• 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

Details

Adapted from canadianliving.com

Preparation

Step 1

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.