Tested till perfect Spatchcock Chicken With Mustard-Glazed Parsnips and Crispy Kale
Spatchcock Chicken With Mustard- Glazed Parsnips and Crispy Kale
Photography by Jeff Coulson/TC Media

Spatchcock Chicken With Mustard-Glazed Parsnips and Crispy Kale

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.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 1 hour 15 minutes
  • Portion size 4 servings


  • 2 tbsp 2tbspbutter, melted
  • 2 tsp 2tspliquid honey
  • 1/2 tsp 1/2tspherbes de Provence
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1 1whole chickenwhole chickens, (about 1.35 kg)

Mustard-Glazed Parsnips:

  • 900 g 900gparsnipparsnips, peeled
  • 2 tsp 2tspolive oil
  • Pinch Pincheach salt and pepper
  • 2 tbsp 2tbspgrainy mustard

Crispy Kale:

  • 8 cups 8cupstorn stemmed kale
  • 1 tsp 1tspolive oil
  • Pinch Pinchsalt and pepper
To change the number of servings, enter the number, then press "calculate". or reset


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 Information per serving: about

cal 574 pro 36g total fat 28g sat. fat 9g
carb 51g dietary fibre 10g sugar 15g chol 119mg
sodium 451mg potassium 1,663mg

% RDI:

calcium 25 iron 34 vit A 196 vit C 272
folate 71
This recipe is featured on Cooking 101: Back to basics
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