Spatchcock with honeyed vegetables
1 hour 15 minutes
Fibre-rich sweet potatoes, parsnips and celeriac protect the digestive tract.
Lynn Lewis
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Ingredients
Serves: 4
- 2 large sweet potatoes, peeled and cut into 2.5 cm chunks
- 2 large parsnips, peeled and cut into 2.5 cm chunks
- 1 large celeriac, peeled and cut into 2.5 cm chunks
- 1 medium red onion, quartered
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 spatchcock (about 400g each)
- ½ teaspoon paprika
- 2 tablespoons honey
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Preheat oven to 180°C. Place oven rack in lowest position.
- In large roasting pan or 2 smaller pans, combine potatoes, parsnip, celeriac, onion, thyme, salt, pepper and oil. Place spatchcock, breast-side up, in among the vegetables; sprinkle with paprika.
- Bake for 50 minutes, stirring vegetables occasionally. Stir honey into the vegetables. Bake until spatchcock are cooked through and vegetables are fork-tender, 10 to 15 minutes. Cut each spatchcock in half to serve.
Helpful hint:
To cut the amount of saturated fat in these dishes by half, remove the skin from the chicken pieces and spatchcock after cooking and discard. To remove more fat from the stew, refrigerate it overnight and then scoop off all the solidified fat the next day. Reheat the stew and serve.
