Garlic Roasted Flat Chicken™ With Vegetables | Dorothy Lane Market

Garlic Roasted Flat Chicken™ With Vegetables

PREP TIME 15 mins
COOK TIME 45 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 16th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 plain DLM Flat Chicken™
  • 4 garlic cloves, chopped
  • 1 tsp Kosher salt
  • 6 Tbsp salted butter, softened
  • 1 Tbsp fresh thyme, chopped
  • 2 Tbsp lemon zest
  • ¾ tsp black pepper, divided
  • 12 oz small red new potatoes, halved
  • 8 oz small carrots, tops trimmed
  • 8 oz Brussels sprouts, trimmed and halved
  • 3 Tbsp fresh lemon juice

INSTRUCTIONS

1
Preheat oven to 375ºF.
2
Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste.
3
Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 Tbsp garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.
4
Arrange potatoes and carrots around chicken and bake 20-25 minutes.
5
Remove pan from oven and arrange Brussels sprouts around chicken, and spread remaining 2 Tbsp garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 more minutes.
6
Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.

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Garlic Roasted Flat Chicken™ With Vegetables

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 45 mins
SERVINGS 4

INGREDIENTS

  • 1 plain DLM Flat Chicken™
  • 4 garlic cloves, chopped
  • 1 tsp Kosher salt
  • 6 Tbsp salted butter, softened
  • 1 Tbsp fresh thyme, chopped
  • 2 Tbsp lemon zest
  • ¾ tsp black pepper, divided
  • 12 oz small red new potatoes, halved
  • 8 oz small carrots, tops trimmed
  • 8 oz Brussels sprouts, trimmed and halved
  • 3 Tbsp fresh lemon juice

INSTRUCTIONS

1
Preheat oven to 375ºF.
2
Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste.
3
Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 Tbsp garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.
4
Arrange potatoes and carrots around chicken and bake 20-25 minutes.
5
Remove pan from oven and arrange Brussels sprouts around chicken, and spread remaining 2 Tbsp garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 more minutes.
6
Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.

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