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Saturday, September 13, 2014

Roasted Spatchcocked Chicken with Roast Vegetables



I love making roast chicken. Mainly becuase I can prepare ahead, and just chuck it into the oven later.  At my home breakfast is usually bread and the usual stuff such as crumpy /nutella , peanut butter , honey and of course marmite for me. Lunch is simple, a curry and rice as the boys are quite hungry and its just me and the boys. So dinner is where I really try to make something extra special.
So tonight I made this roast . I remembered seeing this lamb roast recipe on Jamie's Dinner so took a look at it. Adding a few touches of my own I made my version using a spatchcocked chicken.
I removed the skin, but leave the skin  if you like. To roast I placed the vegetables in the tray then placed a wire rack on top and placed the chicken on it.  Taste was pretty good...


Recipe: Roasted Spatchcocked Chicken with Roast Vegetables inspired by Jamie Oliver's  Lamb with Chickpeas , yogurt and tray roast veg recipe on Jamie's Dinners.

1 whole chicken (1.4 kg)
Marinade :
            2 cups yogurt ( plain, )
            3 tsp coriander seeds
            1 1/2 tsp cumin seeds
            2-3 dried red chillies
            smoked paprika ( optional)
            2 cloves garlic
            3 tbsp chopped coriander leaves and stems
           salt
         
For the Vegetables :
             1 small butternut squash, unpeeled
             1 large carrot, peeled
             1 large potato, peeled
             1 whole garlic bulb, unpeeled
             1 big onion, peeled
             1 can chick peas, water drained and washed , drained. or  1 cup cooked chick peas
             2 tbsp olive oil
             salt
             juice of 1/2 lime


Heat a small dry frying pan over a low heat, add the coriander seeds, cumin seeds and dried chillies and toast them till they release their aroma, cool and grind to a powder.  Remove 1 tsp of this mixture. Add the rest into a blender along with yogurt,  paprika if using ,coriander leaves, garlic cloves ( the ones needed only for marinade)  and a pinch of salt. Blend to mix. everything up. Remove half cup and place this in the  refrigerator ( this is going to be the sauce to serve with the chicken).  Set the remaining aside till you get the chicken ready.

Skin the chicken and turn it on so the back is on top and breast down. Using a pair of kitchen scissors ( or a knife if you dont have) cut the back bone off like this. You can take a look here on how to do it.


Turn the chicken over over and press down on the chicken breast till you hear a slight crack.  Poke a few times on the flesh with the end of a sharp knife season with salt  and place in a glass bowl or zip lock bag.  Pour the yogurt mixture that you kept use as marinade onto the chicken give a good massage and marinate for a few hours.

While the chicken marinates prepare the vegetables : cut all the vegetables ( butternut, carrot, potatoes, onions) into equal size wedges.


Cook the potatoes in a  a  small saucepan of water, seasoned with salt, for 10 minutes. They should be half cooked, not completely. Drain and add the potatoes to a large bowl along with the rest of the vegetables and garlic clove. Add the chick peas as well.  Sprinkle in salt , olive oil and the reserved 1 tsp of  ground spice mix.  Mix with your hands. Arrange all the vegetables and chickpeas in a large baking or roasting tray in a single layer. For easy clean up line your tray with tin foil.

Preheat your oven to gas mark 5.  Take your chicken out  of the refrigerator. Place a wire rack on top of the vegetable tray  Dont throw away the marinade leave it  aside. Take a small sheet of tin foil and loosely wrap around the chicken so it doesnt dry up , no need to do this if you left the skin on. Roast for  about 30 minutes.

Then remove the whole tray, brush with chicken with the remaining marinade, turn the vegetables so they caramelize on both sides.

Return tray , this time without the aluminium foil on the tray, till the chicken is done.  Different chicken have different timings. If you are from Maldives, you will need another 15-20 minutes as we use frozen chicken and they take less time than fresh chicken.

Once the chicken and vegetables are done, remove from the oven cover the chicken again with tin foil and leave to rest on a plate. or chopping board for about 10 minutes before serving.

Serve with the vegetables and chickpeas  with the  reserved yogurt sauce kept in the refrigerator earlier. Enjoy


11 comments:

  1. Hi Nammi, I love your roast chicken. Simple and delicious, especially can just put all the vegetables together. Yumm...!

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  2. It sounds and looks like a great dinner.

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  3. wow the roasted chicken looks mouthwatering..i can imagine the flavor and the taste..yumm yumm

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  4. nice and comforting meals!!!
    delicious.....

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  5. wow this looks so yummy:) Indeed worth trying:) Great recipe

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  6. looks wonderful love the marinade your a fab mum and wife

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  7. Hi Nammi,

    Being a health freak, I would remove the skin of the chicken too :D

    Very fulfilling dish! Yum!

    Zoe

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  8. Hi Nammi
    Your chicken looks delicious! And I love all the veggies and the spices used for the dish!

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  9. Delicious chicken dish Nammi, love all the veggies in it!
    Hope you are having a great week :D

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  10. Nammi, how's your trip to Johor Bahru ? Honestly, I'm not familiar with the surrounding around JB. As far as concern, there's not much exciting places in JB as I know. hehe.... How about Desaru & Kukup (very famous with their seafood) !
    Blessings, Kristy

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  11. wow...this is pretty nice:) Will surely this soon:)
    do look at my blog:)

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