Roasted Spatchcocked Chicken
Italian Chickpea & Couscous Salad
Cooking time
40 minutes
Servings
4
Calories
1160 /serving
When a whole spatchcocked chicken hits the table, roasted to juicy perfection, who’s not impressed? You’ll dole out white and dark meat while the kids can help with a generous salad of nutritious chickpeas and refreshing cukes in a whipped balsamic vinaigrette.
We will send you:
- 1 Bone-in spatchcocked chicken (raised without antibiotics by Canadian farmers)
- 4 Cucumbers
- 1 Head of curly leaf lettuce
- 398ml Chickpeas (canned)
- 200g Couscous
- 90ml Rich, Snappy Whipped Balsamic vinaigrette
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Strainer
Large oven-safe pan (or lined sheet pan)
Total Fat
63 g
Saturated Fat
15 g
Sodium
1250 mg
Total Carb
78 g
Sugars
7 g
Protein
71 g
Fibre
14 g
Preparation
Roast the chicken
- Preheat the oven to 450°F. In a small pot (or kettle), bring 2 cups water to a boil.
- Rub the chicken* with a drizzle of oil; season both sides with salt.
- Arrange, skin-side up, in a lightly oiled large, oven-safe pan (or lined sheet pan).
- Roast, 40 to 50 min., until cooked through.
Boil the couscous & chickpeas
- Meanwhile, drain and rinse the chickpeas.
- In a large bowl, combine the couscous, chickpeas and spices.
- Add the boiling water, cover and let sit for 10 min.
- Fluff the couscous.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Thinly slice the cucumbers crosswise.
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.
Make the salad
- In a large bowl, combine the lettuce, cucumbers, couscous and chickpeas, vinaigrette and S&P.
Plate your dish
- Divide the chicken and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
