In August 2015, I published a post about chicken marylands that we had marinated with Moroccan flavours and then roasted in our Weber Q. Last week, we prepared another batch of the marinade and applied it to a small chicken, known variously as poussin or spatchcock.
On this occasion, we also baked a medley of root vegetables: sweet potato, peeled, cut into chinks and par-boiled for 3 minutes; baby beetroot, boiled whole until just becoming tender at the surface, then peeled and cut into chunks; and some leftover pieces of kipfler potato, which had been boiled, drained and tossed with salt, pepper, olive oil, parsley and spring (green) onion to make a warm salad the previous evening.
The end result was superior to what we had achieved using the marylands, for two reasons: the garlic was fresh and grown locally; and the meat was sweeter. The vegetable medley was a delicious mixture of sweet and savoury and a spinach and walnut salad completed the dish.