50 Min
Easy
Spatchcook Chicken Roast with Herb Potatoes
.
Nutrition Value
Carbohydrates
7,9 g
Energy
654,1 kcal
Total fat
33,8 g
Fiber
1,9 g
Protein
76,6 g
Saturated Fats
12,8 g
Sodium
432,8 mg
Information per serving
Ingredients
6
ingredient_quantity
recipe ingredient
2
kilograms
Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
1
large
Onions, raw
1
piece
scotch bonnet
1
sprig
Thyme, fresh
1
tbsp
Garlic, raw
1
Lemons, raw, without peel
1
tbsp
Spices, coriander seed
0.5
cup
Ghee Butter (Man Shanu)
4
tbsp
Olive Oil
10
g
MAGGI Chicken Tablet 24(60x10g) CI-SP
6
g
MAGGI Mixpy Ginger + Gar 65(10x6g) NI NG
4
tbsp
Corn flour, whole-grain, white
4
slices
Potatoes, raw, skin
2
sprigs
Parsley, fresh
1
bunch
Spring onion
2
tbsp
Spices, dill weed, dried
1
tbsp
Onions, dehydrated flakes
Instruction
50 Minutes
-
Step1
10 MinSpatchcock your chicken by taking out the backbone and lay it on a greased castiron skillet or a stainless steel frying pan -
Step2
40 MinAdd onions, MAGGI, garlic, lemon, rind, pepper, thyme, coriander powder to the chicken and rub it all over the chicken and roast.
