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1 4-pound spatchcock chicken
1/4 cup butter, softened
2 teaspoons cinnamon
2 teaspoons runny honey
Sea salt and freshly ground black pepper
2 pounds potatoes, peeled and cut into wedges
2 zucchini, cut into halves lengthways then into 1-inch pieces
1 tablespoon canola oil
Zest and juice of 2 lemons
2 garlic cloves, peeled and left whole
Preheat the oven to 425°F.
Make the cinnamon-and-honey butter by placing the softened butter in a bowl and mixing in the cinnamon and honey using a spoon.
Turn the chicken skin-side up and use your fingers to gently separate the skin of the chicken from the breast and thigh meat to create pockets. Spoon half of the flavored butter underneath the skin of the chicken breast and wings using a spoon and spread it around evenly. Smear the rest of the cinnamon-and-honey butter over the skin of the chicken. Season with sea salt and freshly ground black pepper.
Place the potatoes and zucchini in a bowl, and pour in the canola oil, lemon juice and zest and garlic cloves, and season with sea salt and freshly ground black pepper. Toss well. Arrange the potatoes and zucchini on a baking sheet and pour any juices left in the bowl over the vegetables.
Place the spatchcock chicken on top of the vegetables and into the pre-heated oven for 45 minutes.