Spatchcock Chicken
This one tray recipe is an easy meal solution. Use 3 pounds of any vegetables you may have on hand that can withstand the 45 minute baking time!
- 3 people already cooked this dish.
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Total: 219minPreparation: 168minCooking: 50min
- Portions: 6
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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In a large bowl, season chicken with MAGGI® Season-Up Chicken and leave to marinate in the refrigerator for 2 hours (for best results marinate overnight)
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Remove chicken from the refrigerator and bring to just about room temperature.
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Preheat the oven to 425˚F (220˚C), line a sheet tray with foil and spray with non-stick spray. Set aside
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In a large bowl, add potatoes, carrots, red onion, sweet peppers, mushrooms (or vegetables of choice) ,olive oil and MAGGI® Season-Up All Purpose.
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Toss until all vegetables are well coated and set aside.
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Place the chicken on a cutting board skin side up gently pressing the breast area to flatten. You may hear a pop.
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Transfer flattened chicken onto the prepared sheet tray and carefully loosen the skin from the breast, leg and thigh areas.
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Gently spread ½ of the garlic herb butter under the chicken skin, ensuring that it covers most of the chicken.
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Spread remaining butter onto the top of the chicken.
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Place the seasoned vegetables around the chicken and bake for 40-45 minutes or until chicken skin is crisp and chicken is cooked through.
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Serve immediately.
Utensils
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Bowl
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Bowl
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Spoon
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Cutting board
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Area foil
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Baking dish
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Refrigerator
Nutritional information 882kcal = 3,690kj /per portion
- 881.95 Calories Energy
- 53.68 Grams Protein
- 35.65 Grams Carbohydrates
- 2326.28 Milligrams Sodium
- 58.38 Grams Fats
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