Sunday dinner and roasted chicken go so well together. I bought a free range chicken with 1,5 kg. Since that usually need a lot of time in the oven to get done, I decided to spatchcock it. The cuts the time in the oven down to 45 min.
The only thing you need for that method is a strong and sharp knife and some elbow grease. Cut out the backbone and flatten the chicken on a baking tray. Don't throw thr backbone away. Use it together with the carcass and the leftovers later to make a stock.
I rubbed the chicken first with butter and put lots of seasonings on top. Spice and some paprika helps to get a nice color. So does a bit of agave syrup just drizzled over.
I had a bag of button mushrooms. With some green onions and garlic they were a good side. I chucked in some small thin pasta too.
Ingredients:
1,5 kg chicken, salt, pepper, butter, chicken seasoning, paprika, agave syrup
200 g button mushrooms, 2 spring onions, 2 garlic cloves, olive oil, salt, pepper, thyme
Thin pasta
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