Garlic Roasted Flat Chicken™ With Vegetables | Dorothy Lane Market

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    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

    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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