Roasted Butterflied Chicken
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Adapted from The Perfect Recipe by Pam Anderson.
Ingredients:
- 1 (3-lb) whole chicken, butterflied (our Meat Department
can do this for you)
- Vegetables, one each: red onion, yellow onion, carrot, sweet potato, Idaho
potato, rutabaga, and parsnip - all cut into 2-inch chunks
- Kosher or sea salt
- Freshly ground pepper
- 1 1/2 tsp Vera Jane's Extra-Virgin olive oil
- Additional seasonings (garlic, tarragon, rosemary, etc.)
Directions:
Preheat oven to 500°F. With the palm of your hand, flatten the breast
so that the whole chicken lies flat. Use the smooth side of a mallet to pound
the chicken to an even thickness. Make 1/2-inch slits on either side of each
breast about 1 inch from the tip. Tuck the corresponding leg into each opening.
Coat a roasting pan or Pyrex dish with cooking spray. Place vegetables in
an even layer in the pan, and season with salt and pepper.
Top the vegetables with the chicken. Brush chicken with oil
and season to taste. If more seasoning is desired, combine
selected herbs with salt and pepper and place under the skin
of the chicken.
Roast 30 minutes or until chicken is brown and the internal temperature of
the thigh is 180°F. Remove chicken from the oven, and
place on a cutting board. Let vegetables brown an additional
10 minutes while the chicken collects its juices. Halve chicken
down the breastbone, and snip skin between breast and legs/thighs.
Makes 4 servings
Per serving (chicken only): 388 calories (55% calories from fat); 23g total
fat; 6g saturated fat; 137mg cholesterol; 128mg sodium; 0g total carbohydrates;
43g protein
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