Directions
- 1Place the whole chickens on a cutting board.
- 2Use a knife to cut along the backbone of each chicken.
- 3Use kitchen shears to fully remove the backbone of each chicken.
- 4Flip the chickens over and press down firmly on the breastbone to flatten them (spatchcock).
- 5In a mixing bowl, combine Dijon mustard, pepper, salt, olive oil, and Aromat seasoning.
- 6Mix the ingredients thoroughly to create a marinade.
- 7Brush the mustard marinade generously over both sides of the spatchcocked chickens.
- 8Peel and slice potatoes using a mandoline slicer.
- 9Place the sliced potatoes in a bowl and rinse them with water.
- 10Drain the rinsed potatoes.
- 11Arrange a layer of sliced potatoes in a roasting pan.
- 12Slice the courgettes into thin rounds.
- 13Slice the garlic.
- 14Slice the onion.
- 15Layer the sliced courgettes and onions over the potatoes in the roasting pan.
- 16Add the sliced garlic to the vegetables in the pan.
- 17Drizzle olive oil over the vegetables.
- 18Add fresh thyme, salt, and pepper to the vegetables.
- 19Mix the vegetables gently to combine the seasonings.
- 20Pour cream over the vegetables in the roasting pan.
- 21Place a rack over the vegetables in the roasting pan.
- 22Place the marinated chickens on the rack.
- 23Season the chickens with additional salt and pepper.
- 24Place the roasting pan in the oven, preheated to 220°C.
- 25Roast the chicken for 15 minutes at 220°C, then reduce the temperature to 160°C and cook for another 30 minutes.
- 26Cut broccoli florets and stems.
- 27Place the cut broccoli on a baking tray lined with parchment paper.
- 28Drizzle olive oil over the broccoli.
- 29Season the broccoli with pepper and lemon zest.
- 30Grate Parmesan cheese over the broccoli.
- 31Remove the cooked chicken from the oven.
- 32Remove the chicken from the rack.
- 33Remove the gratin from the oven.
- 34Grate additional Parmesan cheese over the gratin.
- 35Serve the chicken, gratin, and broccoli on a plate.
- 36Drizzle pan juices over the chicken and gratin.
Ingredients
- 2 whole chicken
- Dijon mustard
- olive oil
- salt
- pepper
- Aromat seasoning
- potatoes
- courgettes
- garlic
- 1 onion
- fresh thyme
- cream
- 1 broccoli
- lemon zest
- Parmesan cheese
Equipment
cutting boardknifekitchen shearsmixing bowlspoonbasting brushmandoline slicerroasting panovenbaking traygraterplatefork
Tips
- Spatchcocking the chicken helps it cook more evenly.
- The juices from the chicken will drip onto the potatoes, adding flavor to the gratin.
- Roast chicken at 220°C for 15 minutes, then reduce to 160°C for another 30 minutes.
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