CHICKEN SPATCHKOCK

- METHOD -

Start off by pre-heating your oven to 180˚.

Then pat the chicken dry using a paper towel and place in on a baking tray on a wire rack. Using sharp kitchen scissors, cut the chicken along the backbone so that you can spread it on the baking tray in an even layer. This will allow the chicken to cook evenly and is also easy on the eye when it comes to serving. Starting with the inside of the chicken, spread about a third of the butter then spread the garlic and season with just less than half of your Cape Herb & Spice Sweet & Sticky Chicken Seasoning, salt and pepper.

Turn the chicken over skin side up. Then spread the remaining butter on the chicken. Try to work the butter underneath the skin as this adds to the flavour. Spread the remaining garlic and then sprinkle the remaining seasoning on the chicken and into the crevices.

Then pour over the olive oil and place the chicken into the oven at 180˚ for 50-60 minutes depending on the size – longer if your bird is on the larger side. To test the readiness, insert a sharp knife into the thick part of the chicken. If there is pinkish/reddish liquid coming out, then roast for a further 10 minutes or so.

While the chicken is roasting, cook your rice as per the package instruction adding the turmeric into the cooking water.

As the rice cooks, in a separate pan, heat the olive oil then add the chopped onion, peppers, garlic and sauté until soft. Then add the frozen veggies cooking until they soften. Season with salt.

Once the rice is cooked, add it into the onion and pepper mix and mix it together. Then season with the Cape Herb & Spice Veggie Seasoning Sprinkle.

You may serve the Chicken and Savoury Rice in separate dishes or as one layered dish.

Recipe concept & photography by Ichumile Mpumlwana 

Follow her on Instagram: @ because_i_like_nice_things and Visit her Website: https://www.becauseilikenicethings.com/