I haven’t made a spatchcocked chicken in some time. I recently bought Beast Blender’s new book called Fuel Up. My youngest son Isaac, keeps taking the book whenever he is around and start to read it. He recently came across this recipe for Spatchcock Roasted Chicken with Vegetables in the back of the book and asked if we could make it. The answer was of course. Influence is a beautiful thing my friends. I am grateful all three of my sons like to cook with me and love to eat delicious and healthy homemade food. This recipe came out so perfectly delicious. The chicken was so tender and juicy and fell right off of the bone after roasting. You can spoon some of the pan drippings onto your served chicken and vegetables for extra flavor and collagen.
Spatchcock Roasted Chicken with Vegetables
Ingredients
- 1 – 3.5 lb chicken, spatchcocked
- 1 cup carrots, sliced into coins
- 1 cup celery, sliced
- 1 cup button mushrooms, sliced
- 1/2 cup onions, diced
- 5 garlic cloves, minced
- 3 spring thyme, stems removed
- 4 sprigs rosemary, stems removed
- 2 Tbsp extra virgin olive oil
- freshly cracked sea salt
- freshly cracked black pepper
Prepare
- Preheat the oven to 350 degrees Fahrenheit.
- First, remove gizzards, neck, or etc. if your whole chicken comes with it in it’s cavity. Spatchcock your chicken by using kitchen shears to cut along both sides of the spine and removing it completely.
- Next cut the vegetables and herbs. Place the vegetables in a 9 x 13 x 2 dish.
- Rub olive oil and the herbs all over the chicken and place on top of the vegetables, and salt and pepper the entire dish.
- Roast the chicken for one hour or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken from oven, allow to cool, and carve the chicken and serve it with the vegetables. Enjoy!
