My family loves a tender roast chicken, especially when it is covered with a crispy, flavorful skin. Roasting a whole chicken usually results in one half of the bird being crisp but butterflying the chicken before roasting, as in this recipe from Paleo Diet Lifestyle, ensures that the entire chicken is crispy and filled with flavor. Adding lots of vegetables to the pan, including potatoes, carrots, and sweet potatoes, makes this a delicious one-pot meal.
Butterflied Roasted Chicken
(recipe and image from Paleo Diet Lifestyle)
1 whole chicken, rinsed and patted dry
3 tbsp. melted Paleo cooking fat
3 tbsp. fresh rosemary, finely chopped
2 onions, peeled and quartered
4 carrots, peeled and sliced
2 bell peppers, chopped
2 lemons, halved
Sea salt and freshly ground black pepper to taste
Preheat your oven to 400 F.
Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with kitchen shears and remove the backbone. Flip the chicken breast-side up, and open it like a book. Press firmly on the breasts with your palm to flatten. Save the backbone for some homemade stock.
In a small bowl, combine the cooking fat and 2 tbsp. of the rosemary. Rub the chicken with 2/3 of the fat/rosemary mixture and season the chicken to taste with sea salt and ground pepper.
Line a large baking sheet with aluminum foil. Place the chicken on the baking sheet and surround it with the vegetables and the lemons. Pour the remaining fat/rosemary mixture over the vegetables and season to taste.
Place the baking sheet in the oven and cook for 1 hour or until a meat thermometer reads 165 F in the thickest part of the breast. Remove chicken from oven, squeeze some lemon juice over it, and serve.
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