Spatchcocked roast chicken, cous cous and Mexican corn. The Food Lab: How to Roast Spatchcock Chicken (Butterflied Chicken). Making a simple but perfect roast chicken is a technique that should be in every home cook's arsenal. But the reality is that perfection is difficult to achieve, especially if you're trying to.
The chicken comes out SO juicy and perfectly cooked, and you don't end up with overcooked breast meat in order to get fully done dark meat. Detox Carrot, Orange, Avocado, Cilantro Salad with Whole Wheat Cous Cous. Removing a chicken's backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a. You can have Spatchcocked roast chicken, cous cous and Mexican corn using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Spatchcocked roast chicken, cous cous and Mexican corn
- It’s medium of whole chicken.
- Prepare 1 of lemon.
- You need 4 tbsp of olive oil.
- You need 1 of fresh thyme.
- Prepare 200 grams of cous cous.
- It’s 300 ml of chicken stock.
- Prepare 1 bunch of rocket.
- It’s 2 of corn cobs.
- You need 50 grams of grated hard cheese.
- You need 1 tbsp of paprika.
- You need 1 of lime.
- You need 1 tbsp of butter.
Plus, you can save the backbone to make a great chicken stock. This is the kind of sheet pan dinner you'll want to make all fall and winter long. Rub the chicken all over with the olive oil, oregano, thyme and rosemary. Generously season with salt and pepper.
Spatchcocked roast chicken, cous cous and Mexican corn step by step
- First, spatchcock your chicken. Turn the chicken upside down, and using a very sharp boning knife, cut from end to end through the breast bone. Pull it out flat, and place on a wire rack in a roasting tray..
- In a small bowl, mix your olive oil and the juice from the whole lemon. Add salt and pepper, and the leaves from about 4 sprigs of thyme to this. Spoon this onto the spatchcocked chicken, rubbing it deep into every crevice. Throw the used lemon chunks into the pan, and lay another bunch of thyme sprigs on the chicken and around the pan..
- Put the spatchcocked chicken in a preheated oven at around 200c. It should take around 45 minutes, but it’s likely best to judge it by whether the skin is suitably crispy, and whether the juices run clear..
- A half hour gone, boil the sweetcorn for about 15 minutes, then drain it, and allow it to steam dry. Melt the butter in a microwave on a plate, and put the grated cheese on a separate plate. Roll each cob in the butter, then sprinkle a little paprika on, before rolling in the cheese, pressing down hard to make it stick..
- Remove the spatchcocked chicken from the oven, and transfer to a plate, covering it in tinfoil to rest. Switch the oven to grill, and put the corn on the cobs under, close enough to burn ever so slightly. You’ll need to monitor and turn this as you do the last bits..
- Remove the rack, lemon, and thyme from the roasting tin, and stick this on a hob at a medium heat. Pour in the mug full of stock, and bring to the boil, scraping the bottom of the pan to mix in all the lovely juices. Switch the hob off and add the cous cous in an even layer, then cover with the tin foil from the chicken while you carve..
- Put the chicken and corn on a plate, then remove the tin foil from the cous cous, which should have soaked up all the liquid. Mix in a handful or two of rocket leaves and mix it all up, separating all the grains.Add to your plate and enjoy..
Transfer the chicken to a large rimmed baking sheet, skin side up, and tuck the garlic underneath it. Valerie's spatchcocked chicken stays juicy and roasts in less time. Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer. Basically, spatchcocking is a method of preparing the chicken for cooking.