Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, spatchcocked roast chicken, cous cous and mexican corn. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Using the spatchcock method not only gives you a faster cooking bird but also gets more Then turn the chicken breast side up and press on the breastbone to flatten the chicken. This method helps cook the chicken evenly. Learn how to make a delicious spatchcock roast chicken with Mexican style rub with our step-by-step tutorial from Andy Bates.

Spatchcocked roast chicken, cous cous and Mexican corn is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Spatchcocked roast chicken, cous cous and Mexican corn is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook spatchcocked roast chicken, cous cous and mexican corn using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Spatchcocked roast chicken, cous cous and Mexican corn:

1. Make ready whole chicken
2. Prepare lemon
3. Take olive oil
4. Prepare fresh thyme
5. Get cous cous
6. Get chicken stock
7. Get rocket
8. Prepare corn cobs
9. Make ready grated hard cheese
10. Prepare paprika
11. Get lime
12. Make ready butter

Easy Roasted Spatchcock Chicken is a simple guide on how to prep and roast spatchcock chicken in the oven. The reason that this roast spatchcock chicken recipe is so doable during the week is because the prep time is minimal and it's all made. Removing a chicken's backbone—a technique called spatchcocking (or butterflying) Although it does require some simple knife skills, it's the best and fastest way to roast a chicken. Plus, you can save the backbone to make a great chicken stock.

Steps to make Spatchcocked roast chicken, cous cous and Mexican corn:

1. First, spatchcock your chicken. Turn the chicken upside down, and using a very sharp boning knife, cut from end to end through the breast bone. Pull it out flat, and place on a wire rack in a roasting tray.
2. In a small bowl, mix your olive oil and the juice from the whole lemon. Add salt and pepper, and the leaves from about 4 sprigs of thyme to this. Spoon this onto the spatchcocked chicken, rubbing it deep into every crevice. Throw the used lemon chunks into the pan, and lay another bunch of thyme sprigs on the chicken and around the pan.
3. Put the spatchcocked chicken in a preheated oven at around 200c. It should take around 45 minutes, but it’s likely best to judge it by whether the skin is suitably crispy, and whether the juices run clear.
4. A half hour gone, boil the sweetcorn for about 15 minutes, then drain it, and allow it to steam dry. Melt the butter in a microwave on a plate, and put the grated cheese on a separate plate. Roll each cob in the butter, then sprinkle a little paprika on, before rolling in the cheese, pressing down hard to make it stick.
5. Remove the spatchcocked chicken from the oven, and transfer to a plate, covering it in tinfoil to rest. Switch the oven to grill, and put the corn on the cobs under, close enough to burn ever so slightly. You’ll need to monitor and turn this as you do the last bits.
6. Remove the rack, lemon, and thyme from the roasting tin, and stick this on a hob at a medium heat. Pour in the mug full of stock, and bring to the boil, scraping the bottom of the pan to mix in all the lovely juices. Switch the hob off and add the cous cous in an even layer, then cover with the tin foil from the chicken while you carve.
7. Put the chicken and corn on a plate, then remove the tin foil from the cous cous, which should have soaked up all the liquid. Mix in a handful or two of rocket leaves and mix it all up, separating all the grains.Add to your plate and enjoy.

A whole roasted chicken can be tricky. The chicken needs to roast long enough to make sure the dark meat is cooked through, but you don't want to dry out the rest of the bird while doing so. Avoid this dry meat dilemma with our Roasted Spatchcock. This Spatchcock Chicken recipe is our favorite way to bake a whole chicken. Every part of the roasted chicken turns out juicy and flavorful with the garlic herb butter.

So that is going to wrap this up for this special food spatchcocked roast chicken, cous cous and mexican corn recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!