[EATING] Simply Delicious | Simple meals can be the most memorable | By Sara Kuntz


The most memorable meals for me are always the simplest. Life can be complicated enough, so I like to keep dinnertime as stress-free as possible. One of my go-to meals is a spatchcock chicken. It is easy to prepare, quick to cook and it gives you incredible leftovers. There is something about the smell of a roasting chicken that just makes my day. The technique of spatchcocking involves splitting and flattening a chicken. The key is it exposes more skin, which really crisps up at a high temperature. It also allows for more even cooking. Marinate, rub or simply brush your chicken with olive oil, salt and pepper. I like to simplify things even more by roasting my vegetables at the same time. This time of year I look for Brussels sprouts, local heirloom cauliflower and sweet potatoes. Lightly season and toss with some roughly chopped herbs and you have a truly comforting and delicious meal.

Citrus Thyme Spatchcock Chicken


1 whole 4-pound chicken
3 tbsp extra-virgin olive oil
Coarse salt and freshly ground pepper
2 lemons, thinly sliced, divided                              
2 medium red onions, peeled and sliced into ½” thick rings
Fresh thyme


1. Preheat oven to 425˚F. Place chicken, breast side down, on a work surface. Start at the thigh end and cut along 1 side of the backbone with kitchen scissors. Turn chicken around; cut along other side. Save the backbone for stock. Flip your chicken, and open it like a book. Press firmly on breastbone to flatten.

2. Rub chicken with 1 tablespoon oil, and season generously with salt and pepper. Brush olive oil in the centre of a baking sheet and place your onion rings in a single layer to form a raft. Place your chicken, skin side up, on the onion slices. Carefully loosen skin from flesh of breast and thighs with your fingers. Slide thin lemon slices under the skin in a single layer and sprinkle fresh thyme over the entire bird.

Roasted Brussels Sprouts and Sweet Potatoes


1½ pounds Brussels Sprouts

1 large sweet potato, cut into thin wedges
3 tbsp good olive oil
Fresh herbs, roughly chopped

Salt and freshly ground black pepper


1. Preheat oven to 400˚F.

2. Cut off the ends of the Brussels sprouts and pull off any discoloured outer leaves. Slice sweet potato into thin wedges or small cubes. Toss them in a bowl with olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly and toss the sweet potatoes. Sprinkle with your favourite herbs and serve immediately.



Sara Kuntz is a Culinary Nutritionist who is an advocate for sustainable, delicious, nutrient0dense, whole foods in everyday kitchens. sarakuntz.com

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