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 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 1 hour 15 minutes
  • Portion size 4 servings

Ingredients

  • 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
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Preparation

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
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