Cinnamon rubbed butterflied chicken with potatoes
18 Feb 2022
by Dinna
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Background
This cinnamon rubbed butterflied chicken with potatoes is a one-tray recipe β perfect for a midweek family meal or Sunday roast. Serve it with salad or steamed veggies on the side.
Ingredients
- 1 medium chicken
- 1 onion
- 1 green apple or 1 pear
- 1 tsp cinnamon
- 50g soft butter or dairy-free spread
- 450g new potatoes
- 2 sprigs of thyme, leaves only
- Salt and pepper
Instructions
- Preheat the oven to 190Β°C.
- Cut the onion into wedges.
- Wash and pat-dry the potatoes, then cut them into bite-sized pieces if needed.
- Mix the butter or spread with the cinnamon powder, salt and pepper and the leaves of 1 sprig of thyme.
- Core the apple/pear, then cut it into wedges and put them in a large baking tray. Add the onion and potatoes, then scatter some thyme leaves on top.
- Butterfly the chicken. Place it on a chopping board, breast-side down, then remove its backbone using sharp scissors. Turn over the chicken and flatten it by pushing down the breastbone.
- Rub the chicken all over, then under the skin with the cinnamon butter. Crumble the remaining mixture over the potatoes.
- Put the chicken (skin-side facing upwards) on a rack, then place this over the tray. Season with salt and pepper, then put the dish in the oven.
- Bake for about 45 minutes until golden, basting the chicken with the jus a few times. If itβs getting brown too soon, cover the chicken with foil.
- Test the chicken at the thighs with a skewer. If clear jus is coming out, itβs cooked through.
- When the chicken is cooked, remove it to a plate together with the fruit and onion pieces, then cover and rest for 10 minutes.
- Meanwhile, turn up the heat in the oven and brown the potatoes ( if you want them crispy) then transfer them to a plate and keep warm.
- Transfer the cooking jus to a small pan, add some stock, wine or apple juice to make a gravy. When reduced, strain and transfer it to a small jug.
- Cut the chicken into four portions and serve with the roasted fruits & onion, the gravy and side dishes of your choice.
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Categories
- Meal Type: - Everyday - Lunch - Main - One Pot - Quick & Easy - Roast - Supper
- Cuisines: - British
- Occasions: - Dinner Party - Sunday Lunch
- Ingredients: - Chicken & Turkey - Roots & Bulbs
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - Nut Free - Sugar Free
- Skill Levels: - Easy
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