Honey mustard and garlic spatchcock chicken with sweet potato and mint mash

Honey mustard and garlic spatchcock chicken with sweet potato and mint mash

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4-6

Spatchcock chicken takes far less cooking time than a regular whole roast chicken so don’t be alarmed! If you are a little bit squeamish about opening up a chicken this way then get your butcher to do it for you, who I am sure will happily oblige. However it is great practice to be able to do it yourself.


By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook

Ingredients

For the chicken

  • 1 large chicken (about 1.8kg/4lb)
  • 4 garlic cloves, thinly sliced
  • 2 tsp sunflower oil
  • flaked sea salt and freshly ground black pepper
  • 4 tbsp Dijon mustard
  • 2 squidges clear honey (to taste)
  • ½ tsp hot chilli powder
  • a few sprigs fresh thyme, leaves picked and roughly chopped, plus extra sprigs to garnish

For the sweet potato and mint mash

  • 1kg/2lb 4oz sweet potatoes (or potatoes), peeled and cut into large chunks
  • 25g/1oz unsalted butter
  • 1 bunch spring onions, trimmed and finely sliced
  • ½ bunch mint, leaves picked and roughly torn

For the gravy

  • 3 tbsp plain flour
  • ½ glass white wine (about 75-100ml/2½-3½fl oz)
  • 500ml/18fl oz good liquid chicken stock

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