Roast Spatchcock Chicken with Lemon Chard Butter

Roast Spatchcock Chicken with Autumn Vegetables & Lemon Chard Butter

A centrepiece worthy of any Sunday table as a twist on a classic roast dinner.

Serves: 4 | Prep: 15 mins | Cook: 60 mins

Ingredients:

1. Free Range Spatchcock Chicken
2. Potatoes, onions, carrots, squash (chopped)
3. Olive oil, thyme, sea salt & pepper
4. Cornish salted butter, lemon zest, garlic, rainbow chard

Method:

1. Preheat oven to 200°C fan. Place chicken in a roasting tray, surround with potatoes, onions, carrots and squash. Drizzle with oil, season generously and scatter thyme.
2. Roast 45–60 minutes, basting halfway with melted butter.
3. Wilt rainbow chard in a pan with butter, lemon zest and garlic until glossy.
4. In the final 10 minutes of cooking, spoon the chard butter over the chicken and vegetables for a golden, aromatic finish.
5. Serve with warm sourdough and a little Davidstow cheese for indulgence.