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YIELD: 4 servings
TOTAL TIME: 60 minutes
ACTIVE TIME: 15 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Chicken, whole | 1.8 kg / 4 lb | 1 chicken |
| Olive oil | 15g | 15 mL / 1 tbsp |
| Oregano | 3 g | 1 tbsp |
| Thyme, chopped | 3 g | 1 tbsp |
| Salt | to taste | to taste |
| Black pepper, freshly ground | 1.8 kg / 4 lb | 1 chicken |
| Lemon, zest and juice | – | 1 lemon |
| Neutral oil | 15g | 15 mL / 1 tbsp |
| Thyme, leaves | – | 4-5 springs |
| Butternut squash, chunks | 500 g | 1 tbsp |
| Carrots, chunks | 300g | 3 cups |
| Parsnips, long batons | 300g | 2 cups |
| Red onion, thin wedges | – | 1 onion |
| Garlic, cloves | – | 1 bulb |
| Pepper, freshly ground | to taste | – |
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2 Using shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken.
3 Rub the chicken with olive oil, oregano and thyme. Season with salt and pepper.
4 Mix the butternut squash, carrots, parsnips and onion in a bowl with the neutral oil, lemon zest and black pepper, and toss together well.
5 Transfer the vegetables to a rimmed baking sheet then put the chicken on top, skin side up, and tuck the garlic underneath it.
6 Roast for 20 minutes, then turn the vegetables that are underneath the chicken.
7 Roast for 25 more minutes, until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 71°C / 160°F.
8 Transfer chicken to a cutting board and let rest for 10 minutes before serving.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- You can use almost any root vegetables in this recipes. Use whatever ones you like most.
- This recipe will also work with an “un-spatchcocked” chicken. You can just place the full chicken on top of the vegetables and roast. Add approximately 15 minutes to the cooking time.
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