Lemon & Herb Spatchcock Chicken with Root Vegetables
Ingredients
- 1 whole chicken, spatchcocked
- 3 carrots
- 2 parsnips
- 2 red onions
- 2 lemon
- 6 fresh thyme
- 3 tbsp olive oil
- 4 garlic cloves
Nutrition (per serving)
- Calories
- 831 kcal
- Protein
- 68.7 g
- Carbohydrate
- 21 g
- of which sugars
- 12 g
- Fat
- 50.2 g
- of which saturates
- 12.8 g
- Fibre
- 8.7 g
- Salt
- 0.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 210°C/190°C fan. Peel and chop the carrots, parsnips, and red onions into chunky wedges and spread across a large roasting tin.
- 2
Crush the garlic and mix with olive oil, thyme leaves, zest and juice of one lemon, salt, and pepper to make a herb oil.
- 3
Rub the herb oil all over the spatchcocked chicken, including under the skin where possible.
- 4
Lay the chicken flat on top of the vegetables, skin-side up. Slice the second lemon and tuck around the tin.
- 5
Roast for 50–55 minutes until the juices run clear when the thigh is pierced. Rest for 10 minutes before carving and serving with the roasted vegetables.
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