Love this meal. Need to make it more often. Easy, healthy, delicious.
Sent from my iPhone using Tapatalk
What's the recipe?
This is a 2 pan method for me as I prefer to clean an extra pan as opposed to reserving either vegetables or chicken along with drippings while cooking the other in same pan.
~Preheat oven to 450
~Mise en place so you can have both vegetables and chicken searing at same time.
~Chicken, whole bird:
Spatchcock and pat dry with paper towel.
Generously season with mixture of 4 parts coarse kosher, 4 parts coarse black pepper, 1 part poultry seasoning, 1/2 part paprika.
~Vegetables:
1.5 lbs fingerling potatoes, scrubbed & rinsed
2x 8oz containers of baby bella or button mushrooms, wiped clean with damp towel
4 large peeled carrots cut in 2”-3” sections (or cheat and use the equivalent of baby carrots)
1 large sweet onion peeled, then cut in half. Go ahead and quarter each half.
Toss all in a bowl with coarse kosher, coarse black pepper, & a dash of paprika for color.
~In 2 large pans/skillets, prepare for a high heat sear. I use avocado oil.
~Place vegetables in pan that will be used in oven. At the same time, place bird spatchcocked in other pan. Sear bird, flipping one time while sautéing vegetables.
~As bird approaches a finished sear that you are happy with, turn off heat to veggies. Add 1/2 cup chicken stock to veggies and deglaze pan. Then stir in 1 TBSP minced garlic to veggies.
~Turn of heat to bird pan. Set bird on top of veggies.
~Use 1/2 cup chicken stock to deglaze bird pan. Pour over bird that is now on top of vegetables.
~ Add any aromatics to pan that you would like roasted with bird (green onions, sage leaves, rosemary sprigs, thyme sprigs)
~ Cook in oven until breast temp is 165, generally around 30-40 minutes depending on bird size
~Remove from oven, remove aromatics, let rest for 15 minutes. Remove chicken to cutting board and carve to your liking. Stir up veggies, they will in a really flavorful reduced sauce at this point.
~Eat
