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Herb butter spatchcock chicken with roast potatoes & courgettes
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100g unsalted butter, softened, plus 15g
½ x 25g pack chives, finely chopped
½ x 20g pack tarragon, leaves only, finely chopped
2 tbsp Kallø Organic Vegetable & Mixed Herb Stock Paste
1.5kg No.1 Free Range Corn Fed Whole Chicken
Olive oil, for drizzling
2 x 500g packs La Ratte potatoes, cut into chunks
4 courgettes, cut into chunks
1 tbsp plain flour
1. Preheat the oven to 220ºC, gas mark 7. Line a large oven tray with baking parchment. Mix together 100g butter, chopped herbs, 1 tbsp of the stock paste and 1 tsp coarsely ground black pepper.
2. Place the chicken on a board, breast-side down, with the legs pointing towards you. Using sharp kitchen or poultry scissors, cut either side of the backbone, then discard it (or use for stock). Turn the chicken over and spread it out, pressing down firmly to flatten to an even thickness. Season on both sides then place onto the prepared tray. Lift the skin covering the breast and thighs and stuff most of the herby butter beneath. Rub the remaining butter over the skin and drizzle with olive oil. Put into the oven for 30 minutes.
3. Reduce the temperature to 200ºC, gas mark 6 and add the chopped potatoes and courgettes to the tray with the chicken. Season the vegetables, then return to the oven for a further 30 minutes, or until the meat is thoroughly cooked, the juices run clear and there is no pink meat. If the potatoes are still a little firm, remove the chicken to a plate, cover with foil and set aside while the potatoes cook for 5-10 minutes more, until tender.
4. To make the gravy, melt 15g butter in a saucepan over a medium heat, then stir in the plain flour until a paste forms. Add the remaining stock paste and 500ml just-boiled water. Bring to the boil, then simmer for 5 minutes, or until thickened. Serve with the chicken and vegetables.
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