Ingredients:
3 1/2 lb chicken
salt and pepper
Herb butter:
1/4 cup butter
1 tbsp parsley
2 garlic cloves, minced
1/2 tsp lemon zest
black pepper
Citrus spice rub:
1/2 tsp turmeric
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp smoked paprika
2 tsps ground cumin
2 or 3 fresh thyme sprigs
1 tsp orange zest
2 tsps brown sugar
1 sweet potato, small chunks
2 carrots, sliced
1 tbsp avocado oil
pink himalayan salt and cracked black pepper
Chopped greens
To spatchcock the chicken lay it breast side down and, using a sharp knife, cut through the skin and meat on either side of the spine. Then with scissors cut through the ribs and remove the spine. Spread out the chicken and press down in the middle. Flip it over and press down again. That's it!
Blend the herb butter ingredients together. Reserve about a tbsp for later. Loosen the skin from the breast and legs and slide blobs of the herb butter in under the skin. Salt and pepper the underside of the chicken and place it breast side up on a baking pan.
Combine the rub ingredients, pat the skin dry, and rub the spices all over the chicken. Refrigerate for 3 hours or even overnight.
When ready to cook remove the chicken from the fridge for 20-30 minutes, then dab the reserved herb butter on top. Alternatively you could melt it and baste with it.
Toss the cut sweet potato and carrots with avocado oil and place around the chicken. Add some lemon and orange slices to the pan as well then salt and pepper to taste.
Bake at 425 for 50-60 minutes or until juices run clear, basting a couple of times.
Add the chopped greens in the last 3-5 minutes.
Spatchcocking cuts the cooking time way down!
Rest 10 minutes before slicing.
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