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!

Let's cook it
Difficulty Intermediate
Portions: 6
Total 219 min

Ingredients

  • 3.5 Pounds Whole Chicken, backbone/spine removed
  • 2 1/2 tablespoons MAGGI® Season-Up! Chicken Powdered Seasoning (10g) (or 3 and a half 10g packets)
  • 1.5 Pounds Fingerling Potatoes, halved
  • 1/2 Pound Butternut Squash, diced in 1-inch pieces
  • 2 Medium Carrot, diced in 1-inch pieces
  • 1 Large Red Onion, cut into wedges
  • 2 Large Sweet Peppers, diced in 1-inch pieces
  • 1/2 Pound Mushrooms, cut in halves
  • 2 Tablespoons Olive Oil
  • 2 tablespoons MAGGI® Season-Up All Purpose Powdered Seasoning
  • 6 Tablespoons Butter, chilled

Instructions

  • 1.  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)
  • 2.  Remove chicken from the refrigerator and bring to just about room temperature.
  • 3.  Preheat the oven to 425˚F (220˚C), line a sheet tray with foil and spray with non-stick spray. Set aside
  • 4.  In a large bowl, add potatoes, carrots, red onion, sweet peppers, mushrooms (or vegetables of choice) ,olive oil and MAGGI® Season-Up All Purpose.
  • 5.  Toss until all vegetables are well coated and set aside.
  • 6.  Place the chicken on a cutting board skin side up gently pressing the breast area to flatten. You may hear a pop.
  • 7.  Transfer flattened chicken onto the prepared sheet tray and carefully loosen the skin from the breast, leg and thigh areas.
  • 8.  Gently spread ½ of the garlic herb butter under the chicken skin, ensuring that it covers most of the chicken.
  • 9.  Spread remaining butter onto the top of the chicken.
  • 10.  Place the seasoned vegetables around the chicken and bake for 40-45 minutes or until chicken skin is crisp and chicken is cooked through.
  • 11.  Serve immediately.

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