Spatchcock Chicken With Mustard-Glazed Parsnips and Crispy Kale

Spatchcock Chicken With Mustard-Glazed Parsnips and Crispy Kale IMAGE Image by: Spatchcock Chicken With Mustard-Glazed Parsnips and Crispy Kale IMAGE Author: Canadian Living

Cook a whole chicken in an hour? Definitely! Spatchcocking a chicken (or cutting it open so it lies flat) allows hot air to circulate around the meat more efficiently and shortens the cooking time by about one-third. To turn the crisp-edged kale into chips, simply bake it for a few more minutes until each piece is crisp all the way through.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2013


  • 2 tablespoons butter melted
  • 2 teaspoons liquid honey
  • 1/2 teaspoon herbes de Provence
  • 1/4 teaspoon each salt and pepper
  • 1 whole chicken (about 1.35 kg)
Crispy Kale:
  • 8 cups torn stemmed kale
  • 1 teaspoon olive oil
  • pinch salt and pepper
Mustard-Glazed Parsnips:
  • 900 g parsnips peeled
  • 2 teaspoons olive oil
  • pinch each salt and pepper
  • 2 tablespoons grainy mustard


Stir together butter, honey, herbes de Provence, salt and pepper.

Using kitchen shears, cut chicken down each side of backbone; discard backbone or save for stock. Turn chicken breast-side up; press firmly on breastbone to flatten. Place chicken on large rimmed baking sheet; brush with butter mixture.

Mustard-Glazed Parsnips:
Halve parsnips lengthwise; cut each half into quarters. Toss together parsnips, oil, salt and pepper. Spread around chicken on baking sheet. Roast on bottom rack of 375°F (190°C) oven, turning parsnips and basting chicken with any pan juices halfway through, until instant-read thermometer inserted into thickest part of chicken thigh reads 185°F (85°C), about 1 hour. Remove parsnips; toss with mustard.

Crispy Kale: Meanwhile, toss together kale, oil, salt and pepper; spread in single layer on parchment paper–lined rimmed baking sheet. Bake on top rack of 375°F (190°C) oven until edges are crispy, about 15 minutes. Serve with chicken and parsnips.

Nutritional facts per serving: about

  • Fibre 10 g
  • Sodium 451 mg
  • Sugars 15 g
  • Protein 36 g
  • Calories 574.0
  • Total fat 28 g
  • Potassium 1663 mg
  • Cholesterol 119 mg
  • Saturated fat 9 g
  • Total carbohydrate 51 g


  • Iron 34.0
  • Fibre 0.0
  • Folate 71.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 25.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 196.0
  • Vitamin C 272.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spatchcock Chicken With Mustard-Glazed Parsnips and Crispy Kale