Chicken: easy, affordable, delicious! When you roast your chicken flat, you save some time, roasting and it’s also easier for carving.
Roasted chicken is so festive- cut it into pieces and served with roasted potatoes and a side of broccoli and lemon wedgies.
Ingredients
Ingredients for herb butter melt:
4 tablespoons unsalted butter
1 teaspoon Vegeta
1/4 teaspoon ground turmeric
1 teaspoon crushed dry sage
1 teaspoon crushed dry rosemary
1 teaspoon crushed dry thyme
1/2 teaspoon crushed cumin seeds
1/2 teaspoon crushed chili peppers
1/2 teaspoon yellow mustard seeds
1 teaspoon crushed coriander seeds
4 garlic cloves, grated
4 1/2 pounds whole chicken
1 teaspoon salt
1/2 teaspoon black pepper
10 small potatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Preparation
1. Directions for herb butter melt:
2. Melt the butter, add the herbs, Vegeta, and garlic. Toast for 2-3 minutes until the aroma comes up.
3. Directions:
4. Cut the chicken open through the back bone and wash it thoroughly. Dry the chicken well with towel paper, and sprinkle with salt and black pepper.
5. ALWAYS WASH YOUR HANDS WELL AFTER HANDELING RAW CHICKEN!!!
6. Scrub the potatoes well and cut the them into halves. Sprinkle with salt, black pepper, onion and garlic powder and toss to combine.
7. Lift the chicken skin and generously rub the herb butter melt under the skin and also over the whole chicken.
8. Lay the chicken flat on a baking sheet and roast in 425*F preheated oven for 30 minutes.
9. After 30 minutes arrange the potatoes around the chicken and roast for an additional 40 minutes. In the last 20 minutes, put your chicken under an aluminum foil tent.
10. Let the chicken rest for 10 minutes before you serve it!
Credit: Foodista