Elevate your Sunday roast with this stuffed spatchcock chicken with a mustardy cream sauce

We’ve used a slower-growing Tesco Finest free range chicken here, for succulence. It brings a beautiful full flavour to the dish thanks to its corn-rich diet. To spatchcock the bird, place it on a chopping board, breast-side down. Using a pair of strong kitchen scissors, cut down each side of the backbone and remove it. Turn the chicken breast-side up and press firmly along the breast bone to make it flat. Then, starting at the neck end, carefully push your fingers between skin and flesh, first over one breast then the other, to create space for the stuffing.

Prep 30 min
Cook 1 hr 15 min
Serves 4