Ingredients

4 Servings

Meat & Seafood

  • Spatchcock Chicken 1.4 kg

Canned/Bottled Goods

  • Honey 60 g

Condiments

  • Dijon Mustard 60 g

Produce

  • Lemon 1

  • Shallot 1

  • Fresh Thyme 15 g

  • Broccoli 340 g

  • New Potatoes 680 g

  • Garlic Cloves 4

Spices

  • Salt 5 1/2 tsp

Dairy & Eggs

  • Plain Greek Yogurt 120 g

  • Unsalted Butter 1 Tbsp

  • Double Cream 120 g

Pantry

  • Extra Virgin Olive Oil 89 ml

Preparation

  1. Prep & Cook Chicken

    Season chicken on baking tray. Place chicken on middle rack. Start cook sequence.

    • 1.4 kg Spatchcock Chicken
    • 2 Tbsp Extra Virgin Olive Oil
    • 2 tsp Salt

  2. Honey Mustard Creation

    Prepare ingredients. Heat pan over medium-high heat. Add olive oil, shallot, & thyme. Sauté for 3 minutes. Add honey & mustard, cook for 2 minutes. Remove from heat & transfer to refrigerator to cool, about 5 minutes.

    • 1/2 Lemon
    • 60 g Honey
    • 60 g Dijon Mustard
    • 1 , minced Shallot
    • 120 g Plain Greek Yogurt
    • 15 g Fresh Thyme
    • 1/2 tsp Salt
    • 2 Tbsp Extra Virgin Olive Oil

  3. Prep Mashed Potatoes

    Prepare potatoes. Place potatoes into a large pot, cover with water, season with salt, and bring to a boil. Reduce heat to medium-high, and cook potatoes for 20 mins.

    • 680 g , quartered New Potatoes
    • 1.4 L Water
    • 2 tsp Salt

  4. Cook Broccoli

    Season broccoli. Place broccoli on top rack. Start the next cook sequence.

    • 340 g , cut into florets Broccoli
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 tsp Salt

  5. Season & Mash Potatoes

    Strain potatoes in sink. Place back in same pot. Mash all ingredients together. Cover to keep warm.

    • 3 , minced Garlic Cloves
    • 1 Tbsp Unsalted Butter
    • 230 g Double Cream

  6. Serve & Enjoy!

    Allow chicken to rest 10 minutes before slicing. Serve with mashed potatoes and broccoli.

Suggested Meals

Nutrition

  Amount per
serving		 Daily value percentage
Calories 720 kcal  
Total Fat 40 g 51%
Total Saturated Fat 14 g 68%
Unsaturated Fat 26 g  
Cholesterol 160 mg 54%
Sodium 3540 mg 150%
Total Carbohydrate 46 g 17%
Fiber Total Dietary 6 g 21%
Sugars Total 18 g  
Protein 45 g 91%
Vitamin C 85 mg 90%
Calcium Ca 144 mg 10%
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By Innit Culinary Team