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Honey mustard and garlic spatchcock chicken with sweet potato and mint mash

Honey mustard and garlic spatchcock chicken with sweet potato and mint mash comes together with Sunflower Oil, Hot Chilli Powder, Spring Onions Trimmed And Finely Sliced, and Plain Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tsp
• 1/2 tsp
• 1 bunch
• 3 tbsp

Method (preview)

1. 1

   Place the chicken breast-side down on a chopping board and using a good pair of scissors cut along each side of the backbone to remove it, cutting through the ribs as you go.

2. 2

   Then put the bird, breast-side up in a roasting tin.

3. 3

   Meanwhile, mix the mustard, honey, chilli powder and thyme leaves together in a small bowl and set aside.

4. 4

   Meanwhile, for the sweet potato and mint mash, boil the sweet potatoes for about eight minutes or so (depending on the size of the chunks), or until the potatoes are just tender but not too soft.

5. 5

   A couple of minutes before they are ready, melt the butter in a small frying pan on a medium heat and cook the spring onions for two minutes, stirring until softened.

6. 6

   Drain the cooked potatoes well and then mash well with a masher.

7. 7

   Stir in the spring onions and butter and season well with salt and pepper.

8. 8

   Pop a lid on to keep it warm.

9. 9

   To check that the chicken is cooked, insert a sharp knife into the thickest part of the leg, then press the knife down a bit.

10. 10

    If the juices run clear, and are not pink, then the chicken is cooked.

11. 11

    Once cooked, lift the chicken out of the tray and place on a warmed platter or board and cover with aluminium foil to keep warm.

12. 12

    Spoon off as much fat as possible and discard.

13. 13

    Pop it on the hob over a low heat and stir in the flour until well blended.

14. 14

    Add the wine and stock a little at a time, stirring all the time so that it does not go lumpy.

15. 15

    Once all the liquid is added, bring the mixture to the boil and cook for 2-3 minutes, or until thickened, stirring regularly.

16. 16

    Pour through a fine sieve into a warmed jug and season to taste with salt and pepper.

17. 17

    Carve the chicken, arrange the slices on a large serving platter and garnish with fresh thyme sprigs.

18. 18

    Spoon the sweet potato mash into a serving bowl and scatter the mint over.

19. 19

    Serve at once with the hot gravy.