Friday, July 15, 2016

Spatchcocked Roast Chicken With Couscous

I discovered Nigel Slater's cooking from the IHCC group when they started doing recipes by the acclaimed chef. Then they showed some of his  cooking shows on TLC as well. And I love his method of cooking, fuss free, using easily available ingredients.  So when this week's theme was announced at the IHCC, cook any recipe by Nigel Slater I decided to do his Roast chicken dish . I am partial to roast chicken recipes and love making extras  so I have enough left overs.
 This recipe is also a one pot one as the coucous gets cooked in the pan itself soaking up all the juices left in the pan after the chicken is roasted.  Couscous makes a great weekday dinner meal as you just have to add hot water and its ready within less than 10 minutes.

Anyway I didn't have rocket so I left it out. Used two little chickens as you know the boys fight over the drumsticks.

Recipe: Spatchcocked chicken with Couscous, recipe adapted from Nigel Slater's recipe. 

2 ( 1200g) chicken
4 tbsp olive oil
1 tsp dried thyme
2 whole heads of garlic cut in half, ( no need to remove each bulb or skin them just half the whole bulb)
1 lemon halved
1 tsp dried chilli flakes
a generous pinch of ground black pepper
1 1/2 cups water
1 chicken stock cube
1 1/4 cup couscous

First thaw the chicken, ( if using frozen, wash and wipe).  Then using a pair of kitchen scissors  , cut all the way in the back . ( click here to see how). Turn the chicken over and flatten it by pressing down on it. Set aside.

Now in a small bowl mix the chilli flakes, pepper,  salt, and juice of the lemon, ( don't throw the  lemons after juicing them)  thyme and olive oil. Mix and pour it on the prepared chicken and massage it through.

Pop into a roasting tray or baking tray, arrange the garlic around and under the chicken and also the left over squeezed lemons . Pop into a preheated oven  at 200 degree Celsius  for about 45- 1 hour, mine took a little longer as I had two . It depends on the type of oven too. To check if don't , insert a sharp knife into the joint between the thigh and drumstick and if the juice runs clear with no blood then its done.

Once done, remove the chicken, place it in a large plate, loosely covered with foil. Remove the garlic  cloves by squeezing the skin, give the lemons a squeeze , and remove them. Spoon some of the extra fat from the pan and any  burnt  bits. Then place the tray on the stove top over a medium heat. Add water and stock cube and if you like a tiny bit salt ( do this after tasting the broth) and bring to a boil. Once it starts to boil add the couscous , switch off heat cover with  foil and leave for 10 minutes. Fluff it up with a fork. Joint the chicken and serve on top of the couscous and a nice green leafy salad.


Linking this over at the IHCC's theme for this week :  monthly featured chef ; Nigel Slater


  1. I am too a fan of Nigel Slater. Your roasted chicken looks really fresh and tasty.

  2. I have two books from Nigel Slater but never cooked anything out of them... Shame! This dish looks delicious, pinned!

  3. I love almost all of Nigel's recipes. This is wonderful and what a good idea to cook two chickens. Saving your post and recipe :-)

  4. Great idea to cook 2 chickens when you have drumstick lovers in the house. How delicious that couscous must be cooked in the chickens' roasting juices and stock.

  5. I love the ease and love with which Nigel Slater cooks each dish... This sounds absolutely yum dear...

  6. I bet the couscous had lots of flavor cooking in the juices. Love a quick and easy one-pot meal. ;-)

  7. I've spatchcocked chickens a few times to cook on the grill. I love how they turn out. I hadn't thought of roasting them. This recipe sounds wonderful, so I'll be sure to give it a try when it cools down a bit. :)

  8. roasted chicken is mouthwatering

  9. One pot idea to have couscous soaking up all the juicy goodness of the roasted chicken is brilliant. Fantastic dish!

  10. I'm with you on anything roast chicken! I'll try to cook extra if I can. I love the leftovers, especially in fried rice!
    Your chicken and the couscous looks delicious, the perfect fuss-free one dish meal!

  11. I used to love watching him on tv but it's been a while. His recipes are usually simple and unfussy enough for home cooks to get right. The older I get the more impatient I seem to be with complicated recipes that require unusual ingredients or have too many stages. Your dish looks perfect for a lovely dinner.

  12. Hi Nammi,

    I like Nigel Slater's recipes too. Simple and flavoursome. Definitely have to cook two chicken instead of just one :p


  13. Finger-licking delicious, Nammi. I love Nigel Slater's recipes too. For me, the simpler, the better. :)

  14. I love this method of cooking chicken. Makes cooking much faster! I bet the couscous was so flavorful. A wonderful family meal:)


Thank you for checking out my posts, please leave a comment or two....