Spatchcock Chicken with Roasted Vegetables 

  I make this for Thanksgiving every year. About time I write it down.


  INGREDIENTS:

  • 4lb whole chicken 
  • fresh herbs like rosemary, parsley, thyme 
  • 2 large sweet potatoes and or fingerling potatoes, large diced 
  • Mushrooms quartered or halved 
  • 1 large Onion sliced 
  • Butter
  • 1 head of broccoli, chopped 
  • Probe thermometer 

  
INSTRUCTIONS:

  1. Preheat oven to 475F. 
  2. Remove spine from chicken. Cut along the left and right side of the spine and pull it off. Set aside for stock or gravy if you like. Press chicken, skin side up, down on the cutting board until you hear a loud crack. Rub with olive oil, salt, dried herbs if you want. (I used garlic salt and dried thyme and parsley.) 
  3. Line large roasting pan with foil.
  4.  Toss veggies in salt and olive oil. Spread evenly on pan. 
  5. Top veggies with layer of fresh herbs. I used a large spring of rosemary and a handful of parsley. 
  6. Place chicken over herbs skin up in the middle of the pan. Fold wings under or wrap in foil to avoid burning the tips. Cut a few slices of butter and evenly place over chicken skin. 
  7. Roast for 45min or until breast is 150F and legs are 170F. 
  8. Remove from oven and rest for 10 min. 
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