Spatchcocked Spring Chicken with Roasted Vegetables
A beautiful, spring-inspired dinner featuring a perfectly spatchcocked chicken roasted on a bed of leeks, potatoes, and fennel, served with a crunchy pea and asparagus salad and miso-roasted cabbage.
Ingredients
- •1 whole whole chicken (spatchcocked)
- •bunch leeks (sliced)
- •handful potatoes (halved)
- •1 bulb fennel (sliced)
- •cup peas
- •to taste lemon juice
- •cubed butter
- •to taste salt
Method
- 1Spatchcock the chicken by cutting along the spine with kitchen shears, removing the spine, and pressing down on the breastbone to flatten the bird.
- 2Prepare the roasting bed by slicing leeks, halving potatoes, and slicing the fennel bulb. Place these in a roasting pan.
- 3Add peas, lemon juice, and butter to the roasting pan with the vegetables. Season with salt.
- 4Place the spatchcocked chicken on top of the vegetable mixture and roast in the oven until the chicken is cooked through and the skin is crispy.