Tuesday, February 26, 2013

Fast and Easy Roast Chicken and Veggies

Congratulations, you've spatchcocked your first bird!  If you haven't, ask your local meat market guy to do it for you (I've asked at 3 of my local stores and 2 of the 3 said they would butterfly the bird at your request).  Now that your bird is butterflied we can roast him flat and quick.
This is after browning, but prior to roasting.

1 5ishlb butterflied chicken
2 large russet potatoes, skin on diced about 1"
6 large carrots, cut about 2"
1 lemon
1 onion, roughly chopped or 1 frozen pearl onions
2 cloves garlic, chopped
1 tsp fresh thyme
2 TBSP olive oil


Preheat the oven to 350.
Place the potatoes and carrots in a large oven safe stainless skillet (mine is a nice deep 12" skillet) and cover with water.  Bring to a boil and cook 3-5 minutes.  You want them to just yield to a knife, but they should be firm.  What we're doing is par-cooking.  The chicken will cook in a shorter time than the veggies, so this step allows everything to finish at the same time.
Strain the veggies and allow to sit.
In the same pan heat the olive oil over medium heat.  Pat the chicken dry with paper towel; drying the chicken will allow it to brown properly.  Once the pan is hot liberally season the chicken with S&P and place it carefully in the pan skin side down.  Allow the chicken to brown 3-5 minutes.
Once the skin has begun to turn a lovely, crispy, golden brown lift the chicken up and place on a plate.  Turn off the heat and toss in the carrot, potatoes, onions, garlic and thyme.  Squeeze the lemon over the top and season.  Return the chicken to the pan skin side up.  Drizzle the pan with another tablespoon of oil (or dot with a few pats of butter).
Place the pan in the oven for approx. 45 minutes, until the chicken is cooked through and golden.  Allow it to rest for 15 minutes before caving.  Plate it up and serve it for your whole family to ohh and ahh over!

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