Easy as 1-2-3!
1. Cut it in half.
2. Clean and chop carrots and parsnips early in the day. Scrub potatoes but do not peel and chop until just before cooking.
3. Season chicken and roast for about an hour until internal temperature is 165 degrees.
Weekday Roasted Chicken
Categories: Chicken & Other Poultry
2 Russet Potatoes
1 Head Garlic
2 Tbsp Olive Oil
Salt and Pepper
1 3-4 lb Chicken, cut in half
3- Sprigs Rosemary, fresh
1 tsp Paprika
Salt and Pepper
1 Tbsp Olive Oil
Early in day or night before:
Peel carrots and parsnips. Chop onto 2 inch pieces. No need to make them even or perfect. Put all vegetables into a large bowl.
Peel most of the papery skin off garlic. Cut off about ⅓ of the top. Remove any garlic pieces from top and add to bowl along with garlic head.
Season with olive oil, salt and pepper and toss lightly. Cover and refrigerate until ready to cook chicken.
Scrub potatoes and dry.
Cut chicken in half along breast bone with sharp knife or kitchen shears. With hands, crack ribs and cut chicken in half. Place chicken halves on cutting surface.
In a small bowl add about 2 teaspoons of coarse salt, 10 cranks of fresh ground pepper and about teaspoon paprika. Mix with fingers.
Drizzle olive oil on chicken. Using hands, rub oil on all sides of the chicken.
Season chicken on all sides with spice mixture.
Place chicken in clean dish or zip bag and refrigerate until ready to cook.
To cook chicken:
Preheat oven to 450°
Lightly grease large roasting and flat rack. Chop potatoes and add to carrots and parsnips. Toss to coat. Add vegetables to roasting pan. Be sure garlic top is facing up.
Place chicken and rosemary on top of vegetables. Insert a thermometer into the thickest part of the largest half. Cook to 165° internal temperature or until juices are clear.
On a pretty platter place chicken in the middle and spoon roasted vegetables all around. Gently squeeze garlic cloves from roasted head and mix among vegetables.