Easy Thanksgiving Spatchcock Chicken
with Roasted Squash & Orange-Cranberry Sauce
Cooking time
50 minutes
Servings
4
Calories
990 /serving
It’s Thanksgiving 2.0. A whole chicken comes to you already seasoned and prepped for easy roasting. The sauce comes together with cranberry and orange. And the veggie sides are harvest season classics: roasted butternut squash and mashed potatoes studded with greens.
We will send you:
- 1 Bone-in spatchcocked chicken (raised without antibiotics by Canadian farmers)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 900g Potatoes
- 300g Diced butternut squash
- 90ml Cranberry sauce
- 30ml Orange juice
Contains: Milk
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
3 tbsp Butter
Peeler
Total Fat
56 g
Saturated Fat
19 g
Sodium
650 mg
Total Carb
63 g
Sugars
15 g
Protein
60 g
Fibre
6 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Rub the chicken with a drizzle of oil and S&P.
- Arrange, skin-sides up, on a lined sheet pan and roast, 35 to 40 min., until partially cooked.
Make the colcannon
- Meanwhile, bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender.
- In the last min., add the spinach.
- Reserving 1 cup cooking water, drain and return to the pot.
- Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the squash & finish the chicken
- In a large bowl, combine the squash, a drizzle of oil and S&P.
- When the chicken is partially cooked, add the squash and roast, stirring halfway, 12 to 16 min., until browned and tender and the chicken* is cooked through.
Make the sauce
- Heat a medium, dry pan on medium.
- Add the cranberry sauce, orange juice and S&P.
- Cook, stirring often, 1 to 2 min., until combined.
- Off the heat, add 1 tbsp butter; stir well.
Finish & serve
- When the chicken is cooked through, transfer to a cutting board and cut between the joints to separate the drumsticks, thighs and breasts.
- Divide the colcannon, squash and chicken between your plates.
- Drizzle the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
