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
Ingredients
Crispy Kale:
Mustard-Glazed Parsnips:
Method
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
%RDI
- Iron 34.0
- Folate 71.0
- Calcium 25.0
- Vitamin A 196.0
- Vitamin C 272.0
