Herb Rubbed Roasted Chicken
1 whole chicken. The size depends on how many you are cooking for.
2 parsnips, chopped
6-8 baby red potatoes (or fingerling potatoes), halved
2-3 carrots, chopped (reserve the green tops)
1 sweet onion, sliced into 6 pieces
1 can (15 oz.) white beans
1 1/2 Tablespoons olive oil
1 1/2 teaspoons kosher salt (divided)
1 1/2 teaspoons black pepper (divided)
1 1/2 teaspoons garlic power (divided)
1 1/2 teaspoons Herbes de Provence (divided)
This method of cooking chicken is called, “Spatchcock.” You can either ask your butcher to cut (spatchcock) the chicken or you can do it yourself with kitchen shears.
HOW TO SPATCHCOCK A CHICKEN:
If doing it yourself, run the kitchen shears down the backbone on one side or the other until you cut all the way through. So you cut all along the backbone all the way through from the neck to the bottom. Now repeat on the other side of the backbone. If desired, reserve the backbone for chicken stock. Flip the bird over and cut right through the breast all the way from top to bottom. The end result is that you will have two separate pieces of chicken.
1. Preheat oven to 400°.
2. Place all vegetables in a large bowl. Cover with 1 Tablespoon olive oil and half of the spices (salt, pepper, garlic, Herbes de Provence). Toss to coat vegetables.
3. Place the vegetables on a rimmed baking sheet which has been sprayed with non-stick cooking spray. Arrange vegetables to make one layer.
4. Place spatchcock chicken on top of vegetables, rib-side down.
5. Divide remaining olive oil between chicken, massage it into the skin.
6. Use remaining spices equally between the chicken halves.
7. Place in preheated oven. Close oven door and immediately turn oven down to 350°.
8. Cook for 1 hour or until chicken is golden in color. Insert quick-read thermometer into meaty part of chicken (avoid bones) and it should read 160°.
9. When done, remove from oven and let rest for 10 minutes (the chicken is still cooking). Do not slice chicken – otherwise you will lose those delicious juices.
10. Remove chicken from the bed of vegetables. Set aside.
11. Open can of beans, drain juices and pour onto the vegetables and place it back into the oven for 5 minutes.
12. Garnish with chopped carrot tops.
13. Place vegetables onto serving platter or bowl. Cut chicken into desired pieces and place on top of vegetables.
– Chef Jerrieann Taylor