Roasted Spatchcock Chicken with Tomatoes and Leeks
Jonah CHusid
Rated 5.0 stars by 1 users
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
50 minutes
Calories
450
Ingredients
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1 Whole Spatchcocked Chicken | Beyond Organic
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2 cups cherry tomatoes, halved
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2 leeks, trimmed and sliced
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1 large onion, sliced
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4 cloves garlic, minced
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2 tbsp paprika
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1 tbsp salt
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1 tsp black pepper
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1/4 cup hot honey
Directions
Preheat your oven to 425°F (220°C).
Pat the Whole Spatchcocked Chicken | Beyond Organic dry with paper towels and place it on a large baking sheet, skin side up.
In a small bowl, mix together the paprika, salt, and black pepper. Rub this spice mixture all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor.
In a large bowl, combine the halved cherry tomatoes, sliced leeks, sliced onion, and minced garlic. Drizzle with a little olive oil, season with salt and pepper, and toss to coat well.
Spread the vegetable mixture around the chicken on the baking sheet, ensuring the veggies are evenly distributed for even roasting.
Roast the chicken and vegetables in the preheated oven for about 45-50 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C) when checked in the thickest part of the thigh.
Remove the baking sheet from the oven and drizzle the hot honey over the roasted chicken and vegetables while they are still hot. Allow it to sit for 5 minutes to let the flavors meld.
Carve the chicken and serve it with the roasted tomatoes and leeks on the side, drizzling any remaining juices over the dish.
Recipe Note
Ensure the chicken is completely thawed before cooking for even roasting.
Use a meat thermometer to check the doneness to avoid overcooking the chicken.
Feel free to substitute other vegetables like bell peppers or zucchini if desired.
