Recipe: Tasty Spatchcocked roast chicken, cous cous and Mexican corn
Spatchcocked roast chicken, cous cous and Mexican corn. Great recipe for Spatchcocked roast chicken, cous cous and Mexican corn. As Beyoncé Etta James once sang, At Last. At long last, I can use the word spatchcock.
Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. You can cook Spatchcocked roast chicken, cous cous and Mexican corn using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Spatchcocked roast chicken, cous cous and Mexican corn
- You need medium of whole chicken.
- It’s 1 of lemon.
- You need 4 tbsp of olive oil.
- It’s 1 of fresh thyme.
- You need 200 grams of cous cous.
- You need 300 ml of chicken stock.
- Prepare 1 bunch of rocket.
- Prepare 2 of corn cobs.
- You need 50 grams of grated hard cheese.
- Prepare 1 tbsp of paprika.
- You need 1 of lime.
- Prepare 1 tbsp of butter.
Roast the chicken until the skin is golden brown and an instant-read thermometer inserted. For his herb-roasted spatchcock chicken recipe, Tyler Florence keeps seasonings minimal. Herbs, olive oil and garlic make the chicken aromatic and flavorful. Get the recipe at Food & Wine.
Spatchcocked roast chicken, cous cous and Mexican corn instructions
- 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..
If I decide to make this again it will be without sweet potatoes. For crispier chicken skin, salt the chicken and let it sit uncovered in the fridge overnight. Before cooking, pat the skin dry one more time and sprinkle on a little more salt. To marinate, butterfly the chicken first and put it in a zip-top bag or non-reactive glass pan with the marinade for an hour to overnight. This Mexican Roast Chicken recipe is a great take on a classic dish, and it's all the tastier for it.