Davis Reed

13 RECIPES

Personal Private Estate Chef specializes in designing meals that are
restorative, regenerative and replenishing for the body’s balance and a healthier lifestyle.

Spatchcock Roast Chicken With Seasonal Vegetables

This dish is my perfect world of eating! Cornbread, roasted organic vegetables, and homemade coleslaw. and the center stage is the easily prepared succulent spatchcock chicken. To spatchcock, the chicken all you need is a pair of kitchen shears! you are still cooking the whole chicken and the joy is that it takes less time, bakes easily, and evenly making it great for roasting but perfect for grilling.

Turn mealtime into a joyful experience
CUISINES: American
LEVEL: EASY
TIME: 1 hr 40 min
SERVING: 2 People
INGREDIENTS:
  • 【Marinade The Chicken】
  • 1 large Organic whole chicken
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Corriander power
  • 1 tsp Italian seasoning
  • 1 tsp Rosemary
  • 3 stalks Thyme
  • 【Vegetable】
  • ½ half Butter squash
  • 5 stalks Rainbow carrots
  • 2 cups Brussel sprouts
  • 2 cups Small finger potatoes
  • 1 Bunch Asparagus
  • 3 stalks Thyme
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • ½ tsp Black pepper powder
  • 【Cornbread 】
  • 2 large Egg
  • cups Milk
  • 2 tbsp Melted butter
  • 20 oz. Cornmeal
  • 【Cabbage Salad】
  • 1 medium Cabbage
  • 3 small Brussel sprouts
  • 1 small Carrot, shredded
  • 2 tbsp Almond
  • 1 tbsp Coconut Aminos
  • tsp Apple cider vinegar
  • 1 tsp Olive oil
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 【Honey Butter】
  • 2 tbsp Honey
  • ½ tbsp Melted butter
LET'S START
Step 1
Step 1
Step 1
Preheat the oven 350°F/177°C.
Step 2 【Marinade The Chicken】
Step 2 【Marinade The Chicken】
Step 2 【Marinade The Chicken】
Using a clean workspace place the chicken on the cutting board. Using your kitchen scissors find the backbone and cut along each side and remove the backbone.
Step 3
Step 3
Step 3
Turn your chicken over and find the cartilage approximately in the middle of the chicken and cut until you see the chicken release and open.
Step 4
Step 4
Step 4
Take the chicken out and pat dry and add seasonings and olive oil under the skin and both sides.
Step 5
Step 5
Step 5
Place your chicken in the preheated olive oil cast iron skillet skin up.
Step 6
Step 6
Step 6
Making sure the breasts are completely cooked with a temperature of 160°F/71°C.
Step 7 【Vegetable】
Step 7 【Vegetable】
Step 7 【Vegetable】
Diagonal cut your carrots, potatoes, brussels sprouts and asparagus.
Step 8
Step 8
Step 8
Season with olive oil, thyme, salt, and pepper.
Step 9
Step 9
Step 9
Place on a baking pan and into the oven for 20 mins
Step 10 【Cornbread 】
Step 10 【Cornbread 】
Step 10 【Cornbread 】
Stir the eggs and milk and pour into a large bowl with cornmeal then mix well.
Step 11
Step 11
Step 11
Then pour them into a pan and bake them in the oven that’s been preheated to 350-375°F/177-190°C for 25-30 minutes.
Step 12【Cabbage Salad】
Step 12【Cabbage Salad】
Step 12【Cabbage Salad】
In a large salad bowl mix all the 【Cabbage Salad】ingredents.
Step 13
Step 13
Step 13
Enjoy!