A golden spatchcock chicken brushed with a sticky honey and lemon glaze, served with roasted butternut and crispy Parmesan smashed potatoes. Level it up with a Brie, cranberry and walnut stuffing tucked beneath the chicken skin. 

Serves: 4–6
Preparation time: 30 minutes
Cooking time: 1 hour
Difficulty: Moderate

Spatchcock Chicken & Butternut

1 large whole chicken
1 Tbsp (15 ml) olive oil
Salt and freshly ground black pepper, to taste
1 butternut, cut lengthways into 8 wedges, skin and seeds intact

Brie, Cranberry & Walnut Stuffing (Optional Level-up)

1 tsp (5 ml) olive oil
1 small onion, finely diced
65 g Brie, roughly chopped
50 g dried cranberries
50 g walnuts
1 handful flat-leaf parsley, roughly chopped

Honey Glaze

100 ml honey
1 Tbsp (15 ml) soy sauce
Finely grated zest and juice of 1 lemon

Smashed Baby Potatoes

600 g baby potatoes
2 Tbsp (30 ml) olive oil
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried thyme
Salt and freshly ground black pepper, to taste
60 g Parmesan, finely grated

To Serve

1 Tbsp (15 ml) chopped fresh chives

Spatchcock Chicken & Butternut

Preheat the oven to 200 °C.

Place the chicken breast-side down on a clean chopping board. Using sturdy kitchen scissors, cut along both sides of the backbone and remove it. Reserve the backbone for making stock, if desired. Turn the chicken breast-side up and press firmly on the breastbone to flatten it. Pat the chicken dry with paper towel.

If making the Brie, Cranberry & Walnut Stuffing (optional), prepare and add the stuffing at this stage before seasoning the chicken.

Cranberry & Walnut Stuffing (Optional Level-up)

Heat the olive oil in a small saucepan over medium heat. Add the onion and sauté until soft and translucent. Remove from the heat and leave to cool.

Place the Brie, cranberries, walnuts, cooled onion and parsley into a food processor. Pulse until the mixture becomes sticky and starts to clump together, taking care not to over-process.

Carefully loosen the skin over the chicken breasts and thighs, taking care not to tear it. Push the stuffing underneath the skin and gently spread it into an even layer.

Spatchcock Chicken & Butternut (cont.).

Rub the chicken with the olive oil and season generously with salt and freshly ground black pepper.

Arrange the butternut wedges in a large roasting tray and season with salt and pepper. Position a roasting rack over the butternut and place the chicken on top, breast-side up. Cover the chicken loosely with foil and roast for 30 minutes.

Honey Glaze

While the chicken is roasting, place the honey, soy sauce, lemon zest and juice into a small saucepan. Simmer gently for a few minutes, until slightly reduced and thickened.

After the chicken has roasted for 30 minutes, remove the foil and brush the chicken generously with the honey glaze. Drizzle a little of the glaze over the butternut.

Return the chicken to the oven, uncovered, and roast for a further 30 minutes, brushing with more glaze once or twice during cooking, until deeply golden, sticky and cooked through. If the glaze begins to darken too quickly, cover the chicken loosely with foil.

Using a meat thermometer, check that the thickest part of the thigh registers at least 75 °C.

Remove from the oven and rest for 10 minutes before carving.

Smashed Baby Potatoes

While the chicken is roasting, place the baby potatoes in a large saucepan of salted water and bring to the boil. Cook for 15–20 minutes, or until tender when pierced with a sharp knife. Drain well and leave to steam-dry for 5 minutes.

Arrange the potatoes on a lined baking tray, leaving a little space between each one. Using the base of a glass or measuring cup, gently press each potato down until smashed but still holding together.

Drizzle with the olive oil and season with the smoked paprika, dried thyme, salt and freshly ground black pepper. Scatter the Parmesan evenly over the potatoes.

Place the potatoes into the oven for the final 30 minutes of the chicken’s cooking time and roast until golden and crisp with a crunchy Parmesan crust. If needed, leave them in the oven for a few extra minutes while the chicken rests.

To Serve

Carve the rested chicken and serve with the roasted butternut and crispy Parmesan smashed potatoes. Scatter with the chopped chives.