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 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


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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