Spatchcock Chicken with Creamy Italian Polenta

Spatchcock Chicken with Creamy Italian Polenta sounds like a great deal of work for a mid week dinner. Let me tell you, its this simple dish that will have your family running the dinner table and you will be ready for all the praise. The baby chickens are plentiful in size and I serve one person. Its a treat to enjoy a whole chicken to yourself, you have the wings, the legs, the thigh and the breast. I simply marinate with Italian dried herbs and fresh lemon.

Served with a creamy polenta which absorbs all of the delicious juices and adds a softness to this dish. I love to serve simple braised cabbage and roasted carrots on the side. It’s a hearty meal for a family!

Your butcher will have spatchcock for you to purchase, most likely frozen. Just take them out the night before to defrost in your fridge.

Spatchcock Chicken with Creamy Italian Polenta creates a delicious smell of roasting chicken with the fresh lemon wafting through the house, tempting the family and creating an exciting meal time.

Why I Love This Recipe

I love this recipe because you will create raving fans about your culinary skills, when really its only a few quick steps to create this deliciious dish

Ingredients

• SPATCHCOCK: From your local butcher, allow 1 per person
• DRIED HERBS: A mix of oregano, rosemary, garlic, onion, thyme and/or sage
• FRESH LEMON: Ready to be squeezed
• POLENTA: A lovely gluten free option for your carb hero of the dish
• GARLIC: Finely sliced.
• BUTTER: Real butter ONLY!
• VEGGIES TO SERVE: I love cabbage and carrots. You can choose whatever your family enjoys like green beans, roasted pumpkin, zucchini or peas

Instructions

Let’s get cooking! I am so excited for you to cook this dish!

1. Preheat the oven to 180c. Place the spatchcock on a board to rub in the dried herbs and garlic. Drizzle with olive oil and squeeze lemon to marinade in the flavours of Italy, Season with salt and pepper. Place in a large baking dish and in the oven for 45 minutes.
2. Meanwhile, heat a large pot of approx 7 cups pf water. Bring the boil, then add the polenta and simmer immediately. Otherwise the polenta will spit at you and it burns! Keep stirring though! As the heat reduces and the polenta starts to cook, you will see the grain turn into a soft texture. Once cooked as per packet instructions, turn off the heat. Add salt to your liking and the knob of butter. Place a lid on the pot and leave to the side
3. Cook your veggies – I love braised cabbage. Simply pan fry garlic and onion with olive oil. Then add your sliced cabbage with a cup of stock. Simmer to reduce until cooked. I like to also roast carrots whilst the spatchcock is cooking with a simple sprinkling of salt and pepper
4. To serve, place the polenta on the individual plates, then the spatchcook with the side of veggies. Make sure you generously spoon over the juices from the baking dish to complete this amazing dish of happiness!

Tips And Tricks

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