Maple-Glazed Spatchcocked Chicken
with Roasted Walnuts & Broccoli
Cooking time
50 minutes
Servings
4
Calories
1120 /serving
The sweet gleam of a maple syrup and brown butter glaze makes whole roasted chicken even more appealing—for kiddos and grownups both. Spatchcocked for easy cooking, the bird is divvied up on plates laid out with white rice, toasty walnuts and broccoli.
We will send you:
- 1 Bone-in spatchcocked chicken (raised without antibiotics by Canadian farmers)
- 600g Broccoli florets
- 30ml Maple syrup
- 25g Chopped walnuts
- 15g Minced roasted garlic
- 320g White rice
Contains: Milk • Walnuts
You will need:
Basting brush
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
2 tbsp Butter
Large oven-safe pan (or lined sheet pan)
Total Fat
59 g
Saturated Fat
18 g
Sodium
640 mg
Total Carb
84 g
Sugars
9 g
Protein
66 g
Fibre
4 g
Preparation
Roast the chicken
- Preheat the oven to 450°F.
- Pat the chicken* dry and rub with a drizzle of oil.
- Arrange, skin-side up, in a lightly oiled large, oven-safe pan (or lined sheet pan).
- Roast, 40 to 50 min., until cooked through.
Cook the rice
- Meanwhile, in a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Make the maple glaze
- Meanwhile, in a small pan, heat 2 tbsp butter on medium-high.
- Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown; season with S&P.
- Off the heat, add the maple syrup. Transfer to a bowl.
- In the last 15 min. of roasting, brush the chicken with the glaze.
Roast the broccoli & walnuts
- Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with the garlic, a drizzle of oil and S&P.
- Roast, stirring and adding the walnuts halfway, 14 to 18 min., until tender.
Finish & serve
- Transfer the chicken to a cutting board. Cut between the joints to separate the drumsticks, thighs and breasts.
- Divide the chicken, rice, broccoli and walnuts between your plates. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
