WHOLE****Spatchcock Roasted Chicken with Carrots and Parsnips

By Unblond1

12/11/16 - This was great. I'm not sure whether salting it the day before contributed but it can't hurt.

Ingredients

• 3 - 4 pound whole chicken, backbone removed (I had Blue Goose organic)
• 1/2 pound carrots (peeled, cut in half lengthwise) (I used the Costco small ones)
• 1/2 pound parsnips (peeled, cut in pieces the same size as the carrots)
• 1 large red onion (peeled, quartered)
• 6 cloves garlic, peeled
• 2 tablespoons olive oil (divided)
• sprigs of fresh thyme and rosemary
• Kosher salt and freshly ground black pepper (to taste)

Details

Servings 6

Preparation

Step 1

Season the chicken inside and out with salt. Place on a tray (lined with a few layers of paper towel then a piece of parchment) in the refrigerator uncovered overnight.

Preheat Breville oven on roast to 400ºF with rack in bottom position. Line a baking tray with parchment paper.

Remove the chicken from the refrigerator 30 minutes before roasting. Drizzle with olive oil and season again with salt and pepper.

Place the carrots, parsnips, garlic cloves and onions in the tray, drizzle with olive oil, season with salt and pepper and distribute evenly. Add the herb sprigs on top and try to keep the garlic cloves and the smallest pieces of veggie under the chicken itself so they don't burn. Place the chicken, skin side up, on top of the vegetables. Place in the oven and roast until the chicken is golden brown and the vegetables are tender, about 1 hour. Remove from the oven to rest for 10-15 minutes prior to cutting into pieces. Discard the herbs.

Plate the vegetables and the chicken and drizzle with the pan juices to serve.

6 Servings

Amount Per Serving - approximately
Calories 329.3
Total Fat 15.8 g
Saturated Fat 3.8 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 7.6 g
Cholesterol 102.4 mg
Sodium 137.9 mg
Potassium 639.7 mg
Total Carbohydrate 13.3 g
Dietary Fiber 2.8 g
Sugars 3.6 g
Protein 32.5 g