Hello everybody, welcome to my recipe page, if you're looking for Spatchcocked roast chicken, cous cous and Mexican corn recipe, look no further! We provide you only the best Spatchcocked roast chicken, cous cous and Mexican corn recipe here. We also have wide variety of recipes to try.

Spatchcocked roast chicken, cous cous and Mexican corn
Spatchcocked roast chicken, cous cous and Mexican corn

Before you jump to Spatchcocked roast chicken, cous cous and Mexican corn recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

Everybody knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper level of exercise. The unfortunate thing is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. Working out at the gym isn’t something people make time for when they get off from work. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). The good news is that making healthy choices doesn’t have to be irritating. With practice you can get all of the nutrients and the physical exercise that you need. Here are some tips to be as healthful as possible.

When you go to the grocery store, be sensible about it. Making good decisions when shopping for groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think for a minute: you don’t want to go to a stressful grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and use what you already have. Make sure that what you have on hand is healthy. This way—even if you pick out something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are a good deal of things that factor into getting healthy. Extensive gym visits and directly defined diets are not always the solution. Little things, when done every single day, can do plenty to enable you to get healthy and lose pounds. Make shrewd choices every day is a great start. Getting as much physical exercise as possible is another factor. The numbers on the scale aren’t the only indication of your lifestyle choices. You really want your body to be strong too.

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

The ingredients needed to cook Spatchcocked roast chicken, cous cous and Mexican corn:
  1. Get whole chicken
  2. Provide lemon
  3. Get olive oil
  4. Provide fresh thyme
  5. Take cous cous
  6. Get chicken stock
  7. Provide rocket
  8. Provide corn cobs
  9. Take grated hard cheese
  10. Use paprika
  11. Take lime
  12. You need 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.

If you find this Spatchcocked roast chicken, cous cous and Mexican corn recipe useful please share it to your good friends or family, thank you and good luck.