Portuguese-Style Spatchcock Chicken
with Roasted 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 to create the ideal roasting conditions, the bird roasts to 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)
- 1 Lemon
- 900g Potatoes
- 4 Garlic cloves
- 150g Green peas
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
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.
- Halve the lemon; juice ½ and thinly slice the remaining ½ 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 slices 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 last 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 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!
Discover all our best recipes and more
Celebrate 10 years of Goodfood with our very first cookbook, just in time for the holidays! Filled with our most-loved recipes, it's the perfect gift for the food enthusiasts in your life. Get yours now and savor a decade of Goodfood magic!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
