SPATCHCOCK ROASTED CHICKEN WITH VEGETABLES

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Recipe for Spatchcock Roasted Chicken and Vegetables
Adapted from Michael Simon on The Chew

1 whole chicken with backbone removed
½ pound carrots, peeled and cut in half lengthwise
½ pound parsnips, peeled and cut in half lengthwise, cut out core if necessary
½ pound potatoes, peeled and cut in chunks
½ onion peeled and cut in chunks
2-3 tablespoons olive oil
Seasoning:
Salt and pepper
1 teaspoon thyme
1 tablespoon parsley
4 crushed or torn bay leaves
1 teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cayenne
a shake of smoked paprika
½ to 1 lemon, cut in chunks.

This spice combination is inspired by Amy Thielen’s Roast Upside Down Chicken.
If you have sprigs of fresh thyme, by all means use.
I used dried spices.

Preparation:

Spices were mixed and combined with just enough lemon juice and oil to make a paste for seasoning the chicken.

Season chicken on both sides with salt and pepper and some of the rub mixture, and place in the refrigerator uncovered overnight.

Remove chicken from the refrigerator 30 minutes before roasting. Drizzle with olive oil and season with herb mixture. Rub all over chicken on both sides.

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Cover baking sheet with parchment paper.

Place carrots, parsnips, onions, potatoes and lemon chunks on the baking sheet. Drizzle with olive oil and season with salt and pepper. Place the chicken skin side up on the vegetables.

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Roast in the oven at 400 until chicken is golden and vegetables are tender, about 1 hour. Let rest for 10-15 minutes. Remove some of herb mix, especially large pieces of bay leaf or fresh thyme, if used.

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Cut chicken into pieces.

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To serve: Place vegetables on platter and top with chicken pieces.

Pictures reflect my process in this case of dividing the chicken to send half to a friend recovering from surgery and keep the smaller half at home. Presentation on a platter of the whole chicken makes a more impressive picture. Still, the chicken needs to be cut into pieces for ease of serving and eating.

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Vegetables browned very nicely. However, these parsnips needed to have the cores removed, something I unfortunately neglected to do.

Serve with applesauce or American Spoon Cranberry Chutney.

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The American Spoon Cranberry Chutney is soooo goooood! It is best served at room temperature.

Delicious chicken sandwich with sliced breast meat, spinach, mayo and cranberry chutney. You must have this condiment for your turkey at Thanksgiving.

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