| Ingredients: 4 Tablespoon(s) Salt, kosher 1 Tablespoon(s) chopped fresh thyme 1 Teaspoon(s) garlic powder 1 Teaspoon(s) freshly ground black pepper 1/2 Teaspoon(s) Paprika, smoked Spanish 1 3-4 pounds chicken, roasting 1 onion, red 1 Pound(s) small potatoes, yukon gold 2 peeled carrot |
Directions:
Preheat oven to 425. Mix spices in a bowl. Spatchcock a whole chicken (i.e. cut out the spine, crush the breastbone) Season the inside of the chicken. Slice each thigh with one deep cut for seasoning. Brush the skin side with olive oil and sprinkle with seasoning, reserving some for the veggies. Preheat a cast iron pan on stove. Chop the vegetables into large chunks so they all cook evenly. The vegetables should be in 1-inch pieces. Add 1 tablespoon of olive oil to the pre-heated skillet. Arrange potatoes cut-side down, then add other vegetables. Sprinkle spice mixture over the vegetables. Lay the chicken on the vegetables, skin side up. Bake in an oven at 425 degrees for an hour. Prepare roast chicken sauce (recipe included). Remove the chicken to a cutting board and return the vegetables to the oven to cook for 15 more minutes, until browned. Carve the chicken. Plate the chicken and vegetables, then drizzle with sauce. |
|
Roast chicken sauce (
Add to shopping list ) :
3 Tablespoon(s) oil, olive 2 Tablespoon(s) chopped fresh parsley 1 1/2 Tablespoon(s) lemon juice 1 Teaspoon(s) salt 1 Teaspoon(s) chopped fresh thyme 1 Clove(s) minced garlic 1/4 Teaspoon(s) Paprika, smoked Spanish 1/4 Teaspoon(s) freshly ground black pepper |
Directions: Whisk ingredients in a small bowl. |