YOUR RECIPE FOR CONVECTION COOKING!

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Spatchcock Turmeric Roast Chicken

Convection Roast Mode

Grilled spatchcock chicken on a tray with vibrant veggies, sliced radishes, and bread cubes on a table; colorful and appetizing. — A beautifully roasted spatchcock chicken on a baking tray, surrounded by fresh radishes, green onions, toasted bread cubes, and roasted carrots and parsnips.

If you are looking for a chicken dish that is bursting with great flavors then you will enjoy this variation on the popular turmeric roast chicken. When the chicken is flattened out and marinated you will find it cooks faster, so allow 45 minutes to roast the chicken and you can roast the carrots or another vegetable of your choice.

INGREDIENTS

1 Whole Chicken , backbone removed and flattened out

1 stalk lemongrass, smashed with back of knife and roughly chopped

1 tbsp turmeric

3 cloves garlic

1 tbsp fish sauce

2 tbsp vegetable oil

1 lb rainbow carrots, peeled and cut into 2 inch pieces, tossed with a little oil

PREPARATION

Chicken and Marinade

In a small food processor or blender, add lemongrass, turmeric, garlic, fish sauce and vegetable oil. Process or blend until a smooth paste. Rub the marinade all over the chicken and place in the refrigerator for at least 2 hours or overnight.

Heat the oven in the Convection Roast Mode 375 degrees. Place the flattened chicken on a rimmed baking sheet and cook for 25 minutes. Add the carrots to the same pan or spread onto another rimmed baking sheet and cook the carrots and chicken for another 20 minutes. Set aside until cool enough to handle, meanwhile prepare the salad and the dressing.