Here's another super recipe from my friend, Beth.
The photo makes me hungry! Enjoy...
Butterflied Chicken with Carrots and Salt-Roasted Potatoes
If cooking a whole chicken is intimidating you can easily use any bone-in skin-on pieces you like. But there is something very satisfying about bringing a whole roast bird to the table, and it's much easier than you might think.
1 small (4-5 lbs) chicken
Olive or other oil
6 large peeled carrots cut in large pieces
Kosher salt
Black pepper
Garlic powder
Medium sized red potatoes - make a good amount. I tend to make more than I need because these go fast and are really good leftover.
Small bunch of chives - optional
Preheat the oven to 425•F.
Take the chicken and pull any gizzards out of the cavity. Use kitchen shears or heavy duty scissors to cut down each side of the backbone to remove it. Place the bird spread open breast side up in a greased roasting pan or large cast iron skillet. Pat dry with paper towels and rub with a tablespoon or so of oil. Put the carrots around the chicken. Add a generous amount of salt and pepper to the chicken and some to the carrots along with a sprinkle of garlic powder over everything.
For the potatoes, rub them with oil and sprinkle with a generous amount of salt. If there is room in your chicken pan you can put them in there but they can also be baked alongside in their own dish.
Sprinkle chopped chives over the chicken and potatoes and bake for about 1 hr 15 minutes, depending on the size of your chicken. Half way through cooking baste the chicken with the pan drippings and turn the carrots and potatoes over, salting the potatoes on the other side when you do. To check if your chicken is done pierce it in the thickest part of the thigh and if the juices run clear it's ready.
Enjoy!
If cooking a whole chicken is intimidating you can easily use any bone-in skin-on pieces you like. But there is something very satisfying about bringing a whole roast bird to the table, and it's much easier than you might think.
1 small (4-5 lbs) chicken
Olive or other oil
6 large peeled carrots cut in large pieces
Kosher salt
Black pepper
Garlic powder
Medium sized red potatoes - make a good amount. I tend to make more than I need because these go fast and are really good leftover.
Small bunch of chives - optional
Preheat the oven to 425•F.
Take the chicken and pull any gizzards out of the cavity. Use kitchen shears or heavy duty scissors to cut down each side of the backbone to remove it. Place the bird spread open breast side up in a greased roasting pan or large cast iron skillet. Pat dry with paper towels and rub with a tablespoon or so of oil. Put the carrots around the chicken. Add a generous amount of salt and pepper to the chicken and some to the carrots along with a sprinkle of garlic powder over everything.
For the potatoes, rub them with oil and sprinkle with a generous amount of salt. If there is room in your chicken pan you can put them in there but they can also be baked alongside in their own dish.
Sprinkle chopped chives over the chicken and potatoes and bake for about 1 hr 15 minutes, depending on the size of your chicken. Half way through cooking baste the chicken with the pan drippings and turn the carrots and potatoes over, salting the potatoes on the other side when you do. To check if your chicken is done pierce it in the thickest part of the thigh and if the juices run clear it's ready.
Enjoy!
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