Spicy Roast Spatchcocked Chicken with Rosemary Butternut Squash and Sweet Potatoes

I cooked this as an alternative to a Sunday roast the other day and it was delicious. I learned how to spatchcock a chicken a while ago and I always use this technique as it makes the cooking process a lot faster and the chicken cooks really evenly.

If you haven’t spatchcocked a chicken before, please watch this video before you start. It is really easy, though it might look a bit strange at first. You just have to cut off the backbone and flatten the bird. It’s also a great way to prepare chicken for BBQs. It is really important to push the skewers through the chicken in order to make all parts equal thickness and prevent it from changing shape during cooking.

I have gone for a spicy roast and it really works with the squash and sweet potato. Everything cooks at the same time and the chicken comes out really juicy and tasty. Hope you enjoy the recipe.

Ingredients for 4 people

For the chicken:

  • 1 medium to large chicken
  • 3 tbsp ketchup
  • 2 tbsp bbq sauce
  • 1 tbsp jerk seasoning (would also work with cajun style seasoning)
  • 1/2 tsp hot smoked paprika
  • a sprinkle of chili flakes
  • juice and rind of one lemon
  • juice and rind of one orange
  • one crushed garlic clove
  • about 1/2 inch of grated ginger
  • 1 tbsp oil
  • salt and pepper to taste
For the Vegetables:
  • 1 medium sized squash, peeled and cut into chunks
  • 2 large sweet potatoes, peeled and cut into chunks
  • 2 sprigs of rosemary, stalks off, cut finely
  • 1 crushed garlic clove
  • about 1/2 inch of grated ginger
  • 1 tsp curry powder
  • 2 tbsp olive oil
  • salt and pepper to taste
4 portion sizes of frozen peas to serve with.
Gravy (optional)

Cooking Method

Heat the oven on 220 C. Spatchcock the chicken and run two skewers across it in an ‘X’ shape.  Grease a baking tray transfer the chicken there. Mix all the marinade ingredients and rub onto the chicken. Pour any excess in the tray and set aside.

Mix the butternut squash and the sweet potato chunks with all the other vegetable ingredients. Make sure you rub all the vegetables really well with the oil and spices. Lay them in a large greased baking tray, so that they are not overlapping.

Put the chicken on the top oven tray and the vegetables lower down. Cook for about 1 hour 20 minutes or until the chicken is nice and crispy and the vegetables have a bit of brown colour on them. You can check the chicken by inserting a knife in the thigh joint or breast. You want to get clear juices out of it. Also when the meat starts to separate from the drumsticks bone, it’s ready. It might look like it’s burned, but this is because of the marinade juices caramelising and adds to the taste.

When the chicken is ready take it out to rest for 5-10 minutes. Turn the oven off and leave the vegetables inside to keep warm. Boil the frozen peas with salt and pepper to taste and make your gravy if using any.

Cut the chicken into 4 large chunks and serve with the vegetables.


I hope you enjoy my recipe, please let me know what you think!


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