Ingredients
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5 pound (about 2.2 kg) whole chicken or skin on, bone-in thigh, breast, legs
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4 tablespoons unsalted butter, room temperature
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1 1/2 herbs de Provence, or fresh rosemary sprigs
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2 tablespoons olive oil
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2 thickly sliced large fennel bulbs
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1 thickly sliced yellow onion
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1 pound (500g) thickly sliced baby potatoes
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2 large carrots, or 2 small, peeled and cut in large chunks, optional
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salt, to taste
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pepper, freshly ground
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Directions
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1
Done
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Preheat oven to 400F(200C). |
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2
Done
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Mix the butter (should be room temperature) and 1 teaspoon of the herbs de Provence or rosemary with a pinch of salt and a few grinds of fresh pepper. Set aside. |
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3
Done
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Remove chicken from refrigerator 30 minutes before cooking. You want an even cooking temperature. |
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4
Done
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for spatchcocking (butterflying)If using chicken pieces, skip to step step 6. With a pair of poultry scissors or a knife, cut both sides of the chicken's backbone and remove completely. Throw out the backbone. |
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5
Done
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Turn chicken over to breast side to lie the chicken flat - you may have to press down on the breast bone. You are just trying to flatten. |
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6
Done
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Flip chicken over, breast sides up, and place on a large baking pan. |
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7
Done
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Using fingers or the end of a wooden spoon, loosen the skin from meat. |
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8
Done
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Taking the seasoned butter (also called compound butter), gently spread half the butter underneath the skin and rub the other half over the chicken. |
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9
Done
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Gently push the end of chicken wings (if using whole chicken) underneath body to avoid burning. |
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10
Done
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In a large bowl, toss together the oil, fennel, onions, potatoes, remaining 1/2 teaspoon herbs de Provence or rosemary and more of salt and pepper. Scatter the vegetables around the chicken. |
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11
Done
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Place in oven and roast for 45 to 55 minutes, mixing vegetables half way through the cooking process. |
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12
Done
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Remove when the juices run clean and thermometer registers 165F (75C). |
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13
Done
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Allow chicken to rest covered for 10 minutes before carving. Poultry tends to cool faster than beef so keep it well covered. |
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14
Done
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Arrange vegetables on a large serving plate, carve chicken and place on and around the roasted vegetables. |
