Piri Piri-Style Spatchcocked Chicken
with Roasted Veggies & Sneaky Zucchini Sour Cream
Cooking time
45 minutes
Servings
4
Calories
980 /serving
Obrigado is the word you’re looking for. A whole, spatchcocked chicken already laden with Portuguese spices is so deliciously easy, it inspires big thanks. So does this nifty sour cream sauce, incorporating sautéed grated zucchini, garlic and lime for even more veggies on the plates.
We will send you:
- 1 Bone-in spatchcocked chicken (raised without antibiotics by Canadian farmers)
- 1 Heirloom zucchini
- 2 Garlic cloves
- 400g Brussels sprouts
- 2 Limes
- 900g Potatoes
- 3g Sweet paprika
- 129ml Sour cream
Contains: Milk • Sulphites
You will need:
Grater
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Large oven-safe pan (or lined sheet pan)
Total Fat
57 g
Saturated Fat
17 g
Sodium
600 mg
Total Carb
59 g
Sugars
7 g
Protein
64 g
Fibre
9 g
Preparation
Roast the chicken
- Preheat the oven to 450°F.
- Rub the chicken* with a drizzle of oil; season both sides with salt.
- Arrange, skin-side up, in a lightly oiled large, oven-safe pan (or lined sheet pan).
- Roast, 40 to 50 min., until cooked through.
Mise en place
- Meanwhile, grate the zucchini.
- In a medium bowl, combine the zucchini and a generous pinch of salt. Let sit for at least 10 min.
- Juice the lime.
- Mince the garlic.
- Halve the Brussels sprouts lengthwise.
- Medium-dice the potatoes.
Roast the potatoes & Brussels sprouts
- On a lined sheet pan, toss the potatoes with a drizzle of oil and S&P.
- Roast, 8 min., until beginning to brown.
- Stir and add the Brussels sprouts, a drizzle of oil and S&P; toss well.
- Roast, 12 to 14 min., until the vegetables are tender.
Sauté the zucchini
- Meanwhile, using a paper towel, squeeze out any excess liquid from the zucchini. Reserve the bowl.
- In a medium pan, heat a drizzle of oil on medium.
- Add the zucchini, garlic and paprika. Sauté, 4 to 5 min., until softened and slightly dry.
- Allow to cool to room temperature.
Make the zucchini sour cream
- In the reserved bowl, combine the zucchini, sour cream, ½ the lime juice, a drizzle of oil and S&P.
Finish & serve
- When the chicken is cooked through, transfer to a cutting board.
- Cut between the joints to separate the drumsticks, thighs and breasts; drizzle with the remaining lime juice.
- Divide the zucchini sour cream between your plates and spread out in a circular motion.
- Top with the potatoes, Brussels sprouts and chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
