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We hope you got insight from reading it, now let’s go back to spatchcocked roast chicken, cous cous and mexican corn recipe. To cook spatchcocked roast chicken, cous cous and mexican corn you only need 12 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Spatchcocked roast chicken, cous cous and Mexican corn:

1. Provide whole chicken
2. You need lemon
3. You need olive oil
4. You need fresh thyme
5. Take cous cous
6. Get chicken stock
7. Take rocket
8. Prepare corn cobs
9. Use grated hard cheese
10. Take paprika
11. Take lime
12. Get butter

Steps to make Spatchcocked roast chicken, cous cous and Mexican corn:

1. First, spatchcock your chicken. Turn the chicken upside down, and using a very sharp boning knife, cut from end to end through the breast bone. Pull it out flat, and place on a wire rack in a roasting tray.
2. In a small bowl, mix your olive oil and the juice from the whole lemon. Add salt and pepper, and the leaves from about 4 sprigs of thyme to this. Spoon this onto the spatchcocked chicken, rubbing it deep into every crevice. Throw the used lemon chunks into the pan, and lay another bunch of thyme sprigs on the chicken and around the pan.
3. Put the spatchcocked chicken in a preheated oven at around 200c. It should take around 45 minutes, but it’s likely best to judge it by whether the skin is suitably crispy, and whether the juices run clear.
4. A half hour gone, boil the sweetcorn for about 15 minutes, then drain it, and allow it to steam dry. Melt the butter in a microwave on a plate, and put the grated cheese on a separate plate. Roll each cob in the butter, then sprinkle a little paprika on, before rolling in the cheese, pressing down hard to make it stick.
5. Remove the spatchcocked chicken from the oven, and transfer to a plate, covering it in tinfoil to rest. Switch the oven to grill, and put the corn on the cobs under, close enough to burn ever so slightly. You’ll need to monitor and turn this as you do the last bits.
6. Remove the rack, lemon, and thyme from the roasting tin, and stick this on a hob at a medium heat. Pour in the mug full of stock, and bring to the boil, scraping the bottom of the pan to mix in all the lovely juices. Switch the hob off and add the cous cous in an even layer, then cover with the tin foil from the chicken while you carve.
7. Put the chicken and corn on a plate, then remove the tin foil from the cous cous, which should have soaked up all the liquid. Mix in a handful or two of rocket leaves and mix it all up, separating all the grains.Add to your plate and enjoy.

Spatchcock chicken uses a butterflying technique to remove the backbone to ensure juicy meat and golden crisp skin. The chicken needs to roast long enough to make sure the dark meat is cooked through, but you don't want to dry out the rest of the bird while doing. Removing a chicken's backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a whole bird. Although it does require some simple knife skills, it's the best and fastest way to. A spatchcocked (aka butterflied ) chicken is a whole chicken with its backbone removed. "This spatchcock method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for grilling a whole bird," says Bibi.

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