Honey-glazed Brie, Cranberry and Walnut Spatchcock with Butternut Wedges
- Serves: 4-6 |
- Difficulty: moderate
- Prep Time : 15 mins |
- Cook Time : 60 mins
Preheat oven to 200 °C.
Using a strong pair of kitchen scissors, cut out the backbone of the chicken. (Freeze for stock). Wash and dry the chicken well. Open out the chicken as flat as possible.
Heat the oil in a small pot and sauté the onion until soft and glossy. Set aside.
Place the Brie, cranberries, walnuts, cooled onion and parsley into a food processor and pulse until it becomes sticky and clumps together.
Push the stuffing evenly under the skin. Season the chicken with salt and pepper and massage with a bit of olive oil.
Place butternut wedges into a roasting tray, season, and place rack on top, followed by the chicken. Cover the chicken with foil and roast for 30 minutes. Meanwhile prepare the glaze.
Place all the ingredients into a small pot and simmer gently until thickened slightly.
After 30 minutes, remove the foil and brush the glaze all over the chicken and drizzle over the butternut. Roast, uncovered, for a further 30 minutes. The chicken should be dark and caramelised, sticky and tender.
Delicious with a couscous salad!