Grilled Spatchcocked Chicken and Root Vegetables

[[ recipeID=recipe-8kqhulpbz, title=Grilled Spatchcocked Chicken and Root Vegetables ]]

Grilled Spatchcocked Chicken and Root Vegetables

Servings: 4

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 15 mins

Ingredients

Instructions

Ingredients

  • 1 large whole chicken
  • 500 g potatoes of your choice (used here - Ratte potatoes)
  • 4 large carrots
  • 6 candy beetroots
  • 1 large red onion
  • 4 garlic cloves
  • Olive oil
  • Salt and pepper

You Will Also Need:

  • One large roasting tray
  • Probe thermometer (optional)

Instructions

  1. Preheat your grill (or oven) to 200C.
  2. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of the backbone, and remove the backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against the breastbone until it cracks.
  3. Rub the whole chicken with olive oil and generously season with salt and pepper.
  4. Prepare all vegetables by washing, peeling and cutting into even pieces. Spread out on a large baking tray. Drizzle with olive oil and season with salt, pepper and roughly chopped garlic. Mix it all to coat the vegetables and place the tray on the top shelf of the grill. The vegetables need 50-60 minutes on the grill, and make sure to turn them around a few times while cooking.
  5. Place the chicken breast-side down for 10 minutes, turn around, place the probe in the breast, and cook for 30-40 minutes or until the thermometer shows 68C.
  6. Remove the chicken from the grill and leave it to rest for 10 minutes while the vegetables finish off.
  7. Carve and slice the chicken and serve it together with the vegetables.