Portuguese-Style Spatchcock Chicken
with Roasted Green Beans & Pea-Potato Mash
Cooking time
50 minutes
Servings
4
Calories
960 /serving
Put Portugal on the map with a gorgeous family dinner that pays homage to the nation’s chicken expertise. Our Portuguese-style spatchcocked chicken comes pre-seasoned and pre-splayed to create the ideal roasting conditions. Surrounded by lemon slices and garlic, the bird roasts to golden-brown in under an hour. There’s a suitable sidekick in a buttery mashup of potatoes and green peas, along with garlicky green beans that take advantage of a hot oven.
We will send you:
- 1 Bone-in spatchcocked chicken (raised without antibiotics by Canadian farmers)
- 900g Potatoes
- 400g Green beans
- 4 Garlic cloves
- 1 Lemon
- 150g Green peas
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
2 tbsp Butter
Salt & pepper (S&P)
Baster
Large oven-safe pan (or lined sheet pan)
Parchment paper
Total Fat
55 g
Saturated Fat
18 g
Sodium
840 mg
Total Carb
57 g
Sugars
7 g
Protein
63 g
Fibre
8 g
Preparation
Roast the chicken
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Thinly slice the lemon crosswise. Using the side of your knife, smash ½ the garlic cloves. Pat the chicken dry with paper towel and rub with a drizzle of oil; season both sides with salt. Arrange the lemon and smashed garlic cloves in a lightly oiled large, oven-safe pan (or lined sheet pan). Top with the chicken*, skin-sides up, and roast, basting with the lemon juice twice, 40 to 50 min., until cooked through.
Make the mash
Meanwhile, peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. In the final 4 to 6 min., add the peas. 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. Keep warm.
Roast the green beans
Meanwhile, remove the stem ends of the green beans. Mince the remaining garlic cloves. On a lined sheet pan, toss the green beans with the garlic, a drizzle of oil, the spices and S&P. Roast, 5 to 8 min., until crisp-tender.
Carve the chicken
When the chicken is cooked through, transfer to a cutting board. Cut between the joints to separate the drumsticks, thighs and breasts. Halve the breasts crosswise.
Plate your dish
Divide the mash, chicken and green beans between your plates. Spoon any remaining lemon juice over. Garnish with the lemon slices (if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
