Spatchcock Chicken and Veggies

We raise pigs for pork, and we do love pork. We are equally fair people to all the meat groups (are there meat groups?). So, we also eat chicken, beef and seafood!! They are all delicious, why limit yourself!?

I buy chickens from friends in the summer. They raise them, and prepare them. I freeze them. I usually only pay about $6 each for them. The chickens are raised without a bunch of crazy hormones and tons of antibiotics. Find yourself a small chicken farmer!!!!

Ok, what I made for dinner. Two-three days ago, I put a chicken on a plate in our fridge to thaw. It’s very important to thaw meat properly (now I’m sounding like my momma!). 😍

Tonight the chicken was completely thawed. I put a paper towel over my cutting board and placed the chicken on it.

Preheat the oven to 475.

Lay the bird on it’s breast, and feel for the backbone. I got out a great pair of kitchen shears and cut the back bone out.

Then flip the chicken over on a sheet pan. (My sheet pan needs a major bar keepers friend scrubbing..ugh..ignore my pan!) Press the chicken down and try to make it as flat as possible. You might hear a crack, that’s a good thing. Now season this beauty with salt and pepper, two teaspoons of each.

At this point I drizzled some olive oil on the bird. If you want to get all up in the bird’s business, rub that oil all over with your hands.

I made a season oil rub, too. I took about 1/2 cup of olive oil, some dried oregano and dried thyme (1/2 teaspoon each) and 2 drops of lemon essential oil. I whisked this in a bowl.

IF I lived closer to a grocery store, I would have used fresh herbs and possibly 1-2 squeezed lemons. But I live 15 minuets away from a store. Trust me, dried herbs and essential oils save my cooking.

Next take two gold Yukon potatoes and cube them. Or use baby potatoes and halve them. Spread half of the oil mixture on the chicken and potatoes.

Put the pan on the middle rack of the oven for 15 minuets.

Then lower the temperature to 400 and roast for 10-12 minuets depending on the size of the bird. Mine was bigger, so it needed 12 minuets.

Add the veggies. I used frozen broccoli and cherry tomatoes. Other suggestions for veggies..if you have access to a store. Squash, zucchini, baby corn on the cob, green beans, asparagus, cabbage, carrots, onions..I’m running out of ideas.

Drizzle on the rest of the oil mixture. Sprinkle the minced or fresh garlic all over the pan. Put back into the oven for 12-15 minuets depending on what you’ve chosen for veggies. Or omit the veggies and finish cooking the chicken.

Boom. Done! Feeds 2-3 adults.

This meal is a gluten free dish. My momma has celiac, so I’m very in-tune to gluten free food.

This was the most evenly cooked chicken I’ve ever baked. Also, it cooked so fast and was in no way dry!!

Recipe:

One whole chicken

2 teaspoons of salt and pepper

3/4 cup Olive oil

2 lemons squeezed, lemon juice or lemon essential oil (make sure it’s edible!)

2 Yukon gold potatoes or mini Yukon potatoes

Veggies of your choice

2-3 cloves of garlic, minced or pressed

xoxo

-k