Simple Butterflied Chicken with Roasted Vegetables
The vegetable measurements are simply a guide. You can add more, or use different vegetables depending on your taste and what’s in season. If you’re looking for ideas, you might consider leeks, broccoli, cauliflower, etc. If you’ve like to serve potatoes or a starchy vegetable along with your roasted chicken then cut them into wedges, toss with butter, salt and pepper and place in a baking dish and bake along-side the chicken.
Ingredients
Units
- 1 4-5lb. chicken (organic and pastured preferred)
- 2 cups carrots, cut into 1/2-inch thick slices
- 1 red onion, cut into 1/2-inch thick slices
- 2 zucchini, cut into 1/2-inch thick slices
- yellow squash, cut into 1/2-inch thick slices
- 3 tablespoons ghee or palm shortening, melted
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 450ºF and adjust rack to middle position. Place chicken in a large roasting pan and surround with vegetables. Using a pastry brush, brush chicken with melted ghee and then pour remaining butter over surrounding vegetables. Toss vegetables gently and then season chicken and vegetables generously with salt and pepper.
- Roast chicken for 30 minutes and then rotate pan 180 degrees. Continue to roast, about 25 minutes, until crisp and golden brown, and a thermometer reaches 160°F (70°C) when inserted in the thickest part of the breast. Remove from the oven and before serving, let the chicken rest for about 15 minutes to allow juices to redistribute.
Nutrition
- Serving Size: Serves 4
Find it online: https://deliciouslyorganic.net/how-to-butterfly-a-chicken/