Garlicky Roasted Spatchcock Chicken with Vegetables (11 ww pts)

By Rander9576

Ingredients

• Serves 4
• 1 whole chicken, spatchcocked (back bone removed and pressed flat)
• 4 whole cloves garlic chopped
• 1 teaspoon kosher salt
• 3 TBSP light butter
• 1 TBSP chopped thyme
• 2 TBSP lemon zest
• 3/4 tsp black pepper
• 12 oz small red potatoes halved
• 8 oz baby carrots
• 1-2 onions cut into 8ths

Details

Servings 4
Adapted from tiphero.com

Preparation

Step 1

Preheat the oven to 400 degrees Fahrenheit

Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme , zest and pepper in a bowl.

Rub garlic mixture under skin of chicken breasts and thighs and outside of bird.

Place the potatoes, carrots, and onion on a lined sheet pan. Sprinkle with olive oil. Season with salt and pepper to taste.

Spray rack that can fit over pan with cooking spray and lay chicken down , wings tucked in.

Roast for about 1 hour, or until the internal temperature of the chicken has reached 165 degrees Fahrenheit (75 degrees Celsius) and the skin has turned golden brown.