Chilli Spatchcock Chicken with Soy and Honey served with Roasted Squash

 Method for the Chicken:

Oven temp: 180C

First prepare your spatchcock by cutting out the back bone, then open the chicken out and flatten with the palm of your hand.  Now put a wooden skewer diagonally through the bird, then the other way, and this will keep it in its flat position.

 Put the sesame seed oil and groundnut oil into a frying pan and brown each spatchcock skin side down until golden brown and then put onto a large roasting tin.  When all 4 are done put the roasting tin into the oven for 15 minutes.  Meanwhile put your marinade ingredients into a saucepan and bring to the boil then simmer until it starts to thicken.  This will take about 5 minutes.

 Now remove the chicken from the oven, pour over the sauce, and if possible put the roasting tray on the hob so you can turn the chicken until the marinade has evaporated and also absorbed into the chicken.  This will take about 10 minutes.  Remove and place on a board and cut into pieces.  Serve with roasted squash.

 Method for the Butternut Squash: 

Oven temp: 180C

 Cut the squash in half and remove the seeds and any stringy bits. Now cut it into 2cm dice.  I allow at least 200g per person.  Take a double layer of tin foil and place in a gratin dish.  Put your butternut squash, sliced onion and garlic cloves and drizzle oil and the butter and season well. Bring the tin foil together and cook in the oven for 1 to 1 ½ hours until just cooked.  Serve with the chicken spatchcock.