Portuguese-Style Spatchcock Chicken
with Green Beans & Pea-Potato Mash
Cooking time
50 minutes
Servings
4
Calories
960 /serving
We’re paying homage to Portugal’s chicken expertise. Pre-seasoned and pre-splayed for ideal roasting, the bird goes golden-brown in under an hour surrounded by lemon slices and garlic. There’s a suitable sidekick in a buttery mashup of potatoes and green peas, and garlicky green beans.
We will send you:
- 1 Bone-in spatchcocked chicken (raised without antibiotics by Canadian farmers)
- 400g Green beans (or string peas)
- 4 Garlic cloves
- 1 Lemon
- 900g Potatoes
- 150g Green peas
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Baster (or ladle)
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
2 tbsp Butter
Large oven-safe pan (or lined sheet pan)
Total Fat
54 g
Saturated Fat
18 g
Sodium
840 mg
Total Carb
60 g
Sugars
8 g
Protein
63 g
Fibre
9 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 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.
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 minced 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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
