Butter chicken spatchcock with roast vegetables

Prep time
10min
Cook time
1h:15min
Serves
4

Feel like butter chicken, but without the effort? Then this quick and easy recipe is just for you.

Ingredients:

  • 1 x whole chicken, spatchcocked
  • Glug olive oil
  • Salt and milled pepper
  • 1 Tbsp (15ml) ground coriander
  • 1 Tbsp (15ml) ground paprika
  • 3 Tbsp (45ml) butter chicken paste
  • 3 cups (750ml) roughly cut mixed roast vegetables (potatoes, baby marrows and carrots work well)
  • 2 garlic cloves, chopped
  • ¼ cup (60ml) melted butter
  • 1 Tbsp (15ml) chopped coriander
  • 2 spring onions, sliced.

Method:

  • Preheat the oven to 200°C.
  • Place the chicken in a large bowl. Mix the olive oil, salt, pepper, ground coriander, and paprika together, and rub the mixture generously over the chicken, ensuring an even coating. Set aside to marinate for at least 2 hours.
  • Rub the chicken generously with the butter chicken paste and place it into a deep oven dish. Cover with foil and roast for 40-45 minutes.
  • Meanwhile, place the vegetables and garlic in a separate baking tray.
  • Drizzle with half of the melted butter and season to taste.
  • Roast for 15-20 minutes, or until the meat is cooked through.
  • Remove the chicken from the oven and baste it generously with the remaining butter and pan drippings. Reduce oven temperature to 180°C.
  • Return to the oven, uncovered, and roast for an additional 10-15 minutes, or until cooked through.
  • Arrange the chicken and vegetables on a serving tray, drizzle with any remaining pan drippings and sprinkle with fresh coriander and spring onion.
  • Serve with the roast vegetables and cucumber yoghurt if you wish.