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Pan Roasted Spatchcock with Veggies

Recipes for Home and Restaurant

by Nadine Lloyd

Pan Roasted Spatchcock with Veggies Recipe by Nadine Lloyd


(Serves 2)

  • 4-6 baby potatoes

  • 2 corn cobs – sliced into rounds

  • 3 tablespoons grape-seed oil

  • 3 tablespoons butter 

  • Salt and pepper – to taste 

  • 2 whole spatchcock

Gravy or Au jus: 

(In French cuisine, cooking au jus is a natural way

to enhance the flavour of dishes. Mainly chicken, veal, and lamb.)

  • 1 teaspoon chicken stock powder 

  • ⅔ cup water 

  • Pepper – to taste 

  • 1 bunch of baby carrots

  • 1½ teaspoons maple syrup


Preheat the oven to 180°C (356°F).

Lightly coat the potatoes and the corn in 1½ tablespoons grape-seed oil.

Place in a baking tray and bake for 15-25 minutes. 

Remove the corn.

Continue roasting the potatoes until they are golden brown and cooked through.

Remove and set aside. 


Melt 2 tablespoons butter, and the remaining oil, in an oven-safe frying pan, over a medium to high heat.

Season the spatchcock with salt and pepper.

Fry the spatchcock until lightly brown on all sides. 

Pan Roasted Spatchcock with Veggies (in Frying Pan) Recipe by Nadine Lloyd

Place the frying pan in the oven for 10-15 minutes, or until the juice runs  clear.

Remove from the frying pan and set aside to rest.

Au jus:

In a small saucepan, heat the frying pan juices over medium heat.

Add the chicken stock and ⅔ cup water.

Using a hand beater, whisk continuously until the liquid has reduced by half, or becomes slightly thickened.

Add cracked pepper to taste. 

Melt the remaining butter in a separate frying pan.

Lightly fry the carrots until tender.

Drizzle the maple syrup over the carrots. 

Allow the syrup to infuse for 1 minute.

Sprinkle with salt. 

Serve the spatchcock hot, along with the roasted vegetables.

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