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Whole Roasted Chicken with Carrots and Petit Potatoes

Whole Roasted Chicken Dinner
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Ingredients

Units Scale
  • 1 Fryer Chicken
  • 1/2 stick unsalted butter softened
  • 1 tbsp light olive oil
  • 1 head of garlic
  • 5 sprigs fresh thyme, stems removed
  • A handful of parsley stems
  • 1 lemon
  • 1 tsp kosher salt (plus more for the chicken skin)
  • 1 tsp cracked black pepper (plus more for the chicken skin)
  • 1 1/2 lb petite tri-colored potatoes
  • 1 lb peeled and sliced carrots

Instructions

  1. Cut the head of garlic in half horizontally, remove the skin from half of the garlic, mince, and set aside. Wash and pat dry the chicken and place it on a secured plastic cutting board. Using kitchen shears, cut along both sides of the backbone and remove completely. This is called ‘spatchcocking’.
  2. In a small mixing bowl, combine the softened butter, light olive oil, minced garlic, thyme leaves, juice from the lemon, tsp of salt, and tsp of pepper, and stir to combine.
  3. Gently separate the chicken skin from the flesh and rub half of the butter mixture under the skin. Use the remaining butter to coat the exterior of the chicken.
  4. On a parchment-lined baking sheet, place the other half head of the garlic, parsley, and thyme stems and the juiced lemon in the center of the pan. Place the chicken on top and sprinkle generously with kosher salt and pepper. Bake at 375 for 20 minutes.
  5. Remove from the oven and add the potatoes and carrots around the chicken and toss in the butter and juice that has melted around the bird. Sprinkle with a little more salt.
  6. Increase the heat to 400 degrees and bake for another 10 minutes or until the potatoes are fork-tender.  You know the chicken is cooked when you pierce it with a knife and the juices run clear.
  7. Allow to rest for five minutes before slicing and serving.

Keywords: Whole Roasted Chicken

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