spatchcocked and roasted chicken with root vegetables

Warning: This post contains images of the inside of a raw chicken, and frankly, it isn’t pretty. If you are eating breakfast, or have a weak stomach, you might want to skip this one.

 

 

 

 

 

 

Roasted chicken is one of my favorite meals, but it can take upwards of 2 hours depending on the size of the chicken. By removing its spine, and spatchcocking (flattening) the chicken, you can cut the time down to about an hour. A pair of kitchen scissors is absolutely necessary. It makes it so much easier to only cut through the back spine of the chicken than a knife would. I also like to cut up vegetables to roast them at the same time, making it a one dish meal.

Spatchcocked and Roasted Chicken with Root Vegetables

Ingredients:

  • 1 whole chicken, patted dry and giblets removed
  • 1 tbsp chicken seasoning
  • 2 large carrots, peeled and chopped into 1″ – 2″ chunks
  • 1 large onion, peeled and chopped into 1″ – 2″ chunks
  • 2 parsnips, peeled and chopped into 1″-2″ chunks
  • 2 medium potatoes, peeled and chopped into 1″-2″ chunks
  • 2 tbsp olive oil
  • salt and pepper

Directions:

  1. Preheat your oven to 450 degrees. Place your chicken breasts side down on a cutting board.
  2. Using your kitchen scissors, cut along the lines which should be just on either side of the spine:
  3. I like to cut up one side, and then go back and cut up the other side. Some people prefer to cut up one side, then turn the chicken and come back the other way. It really doesn’t matter. I also take the time to cut off any excess skin at the bottom of the bird. 
  4. Reserve the back to make stock. At this point, you should slowly open the bird and gently crack open the bone between the breasts. Also, take this time to remove any nasty bits that are hanging out in there. 
  5. Place the open chicken, skin side up, into a large pan. Rub about 1 tbsp of olive oil and half the seasoning over the chicken skin. Toss the remaining oil and seasoning with the vegetables and spread them around the outside of the chicken. 
  6. Bake for 20 minutes. Check on the vegetables to make sure that they aren’t burning, and give them a quick stir. Try not to disturb the chicken. Bake for another 35-40 minutes or until the internal temperature of the chicken is 160 degrees. 

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