Roasted Butterflied Chicken
|(1) 3lb DLM Whole Chicken, butterflied|
|1 red onion, cut into 2-inch chunks|
|1 yellow onion, cut into 2-inch chunks|
|1 carrot, cut into 2-inch chunks|
|1 sweet potato, cut into 2-inch chunks|
|1 Idaho potato, cut into 2-inch chunks|
|1 rutabaga, cut into 2-inch chunks|
|1 parsnip, cut into 2-inch chunks|
|Freshly ground pepper|
|1 1/2 tsp Vera Jane's Extra-Virgin Olive Oil|
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 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 Vera Jane's Extra-Virgin Olive 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 the 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. Serve with the browned vegetables and any accumulated juices.
Makes 4 servings