Spatchcocked Chicken With Savoy Cabbage and Carrots
Spatchcocked chicken is roasted alongside savoy cabbage and carrots. Placing the chicken on top of the vegetables allows them to baste and cook in the juices as the bird roasts.
Ingredients
Spice Blend
- 1 tbsp mild Hungarian paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp freshly ground black pepper
- 1 tsp crushed coriander seeds see note
Chicken
- 2 tbsp canola oil divided
- 1 medium savoy cabbage cut into 1-inch-thick slices
- 4 carrots unpeeled, halved lengthwise
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 whole chicken 3–4 lb/1.5–2 kg
- 2 tsp flaky sea salt
- 1 lemon cut into 8 pieces
Instructions
- Preheat oven to 425°F.
- In small bowl, stir together paprika, salt, garlic powder, onion powder, pepper and coriander. Set aside.
- Drizzle 1 tbsp of the oil on a large baking sheet or shallow roasting pan to coat. Arrange cabbage and carrots in a single layer; sprinkle with salt and pepper.
- Using kitchen shears, cut chicken along either side of backbone; remove and discard backbone or reserve in freezer for broth. Turn chicken breast side up; press firmly on breastbone to flatten.
- Rub chicken with remaining 1 tbsp oil, sprinkle the spice blend all over, then place on vegetables.
- Roast chicken for about 50 minutes or until the internal temperature reaches 165°F. The skin should be golden brown and crispy and juice from the thigh, when pierced with a fork, should run clear. Let rest for 10 minutes.
- Place pan in centre of table on top of a wooden cutting board or metal trivets. Finish chicken with a scatter of flaky sea salt. Serve lemon pieces on the side for spritzing
Notes
To crush the coriander seeds, you can use a mortar and pestle, but if you don’t have one, place them on a cutting board and use the flat side of a large knife to crush them.