Easiest Roast Chicken Ever
Ingredients
The chicken
-
1
whole
organic brined chicken (5 pounds)
The vegetables
-
4
pieces
trimmed leeks, sliced
-
4
pieces
organic carrots, cut medium
-
8
ounces
cremini mushrooms, quartered
Seasoning and fats
-
to taste
Kosher salt
-
to taste
Freshly ground black pepper
-
4
tablespoons
softened butter or ghee, divided
-
to taste
aged balsamic vinegar
Instructions
- Preheat the oven to 425°F.
- Blot the brined chicken dry with a paper towel.
- Cut out the back bone and trim away excess fat and skin.
- Spatchcock the bird by flipping it over and cutting through the cartilage on the breast bone, then press down to flatten it.
- Clean the leeks under running water and slice them crosswise.
- Chop the carrots into uniform medium chunks and toss them with the leeks.
- Add the quartered mushrooms and season with salt and pepper.
- Dot the vegetables with half of the softened butter or ghee.
- Lay the chicken on top of the seasoned vegetables, breast-side up, and smear the remaining butter or ghee over the chicken skin.
- Roast the chicken for 45 minutes or until the breast registers 150°F and the thigh meat hits 170°F.
- Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.
- Toss the vegetables in the pan with a splash of balsamic vinegar.
Nutrition Facts (estimated)
Servings
6
Calories
405
Total fat
29g
Total carbohydrates
10g
Total protein
25g
Sodium
0mg
Cholesterol
0mg
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