Butterflied Chicken with Roasted Root Vegetables and Pan Gravy

Name: Butterflied Chicken with Roasted Root Vegetables and Pan Gravy
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 2 larges carrot, peeled and cut into 1-inch chunks; 2 kilograms chicken; 237 milliliters chicken stock; 237 milliliters dry white wine; 2 teaspoons fennel seeds, crushed; 5 fingerling potatoes, cut in half horizontally; 4 servings Chopped fresh parsley, optional; 2 teaspoons chopped fresh rosemary; 4 servings Kosher salt and freshly ground black pepper; 4 Tbsps olive oil; 1 large shallot, peeled and sliced in half through the root

Butterflied Chicken with Roasted Root Vegetables and Pan Gravy might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains roughly 82g of protein, 78g of fat, and a total of 1300 calories. From preparation to the plate, this recipe takes about 2 hours. Head to the store and pick up butter, carrot, fennel seeds, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.

Instructions

Watch how to make this recipe.

Take the chicken out of the refrigerator and remove the innards from the cavity. Pat dry with paper towels.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Let stand at room temperature for about 1 hour.

Adjust the rack to the center of the oven and preheat to 350 degrees F.

Equipment you will use

Oven

Use kitchen shears to cut out the backbone of the chicken. You can do this with a heavy chef's knife, but most people find it easiest with the scissors. Reserve the backbone for stock later.

Ingredients you will need

Whole Chicken

Stock

Equipment you will use

Chefs Knife

Kitchen Scissors

Lay your chicken open like a book on your work surface, skin-side up. Flatten the chicken with your hands with firm pressure; you should hear a cracking noise.

Ingredients you will need

Whole Chicken

Sprinkle the chicken with the rosemary and fennel seeds, and liberally sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Fennel Seeds

Rosemary

Whole Chicken

Heat a 12-inch cast-iron skillet over medium-high heat. Once hot, add 2 tablespoons olive oil to heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chicken, skin-side down, and sear until golden brown, about 5 minutes.

Ingredients you will need

Whole Chicken

While the chicken is searing, add the potatoes, carrots and shallot to a bowl along with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well, making sure that all the vegetables are coated well with the oil. Flip the chicken and add the vegetables to the skillet.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Potato

Carrot

Whole Chicken

Shallot

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 1 hour 10 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer

Remove the chicken to a cutting board to rest for 15 minutes before carving. Use a slotted spoon to remove the vegetables to a platter and cover loosely with foil to keep warm.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Cutting Board

Slotted Spoon

Aluminum Foil

Meanwhile, place the skillet over a burner and set to medium heat.

Equipment you will use

Frying Pan

Add the white wine and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Stir in chicken broth. Reduce by half, or until the gravy coats the back of a spoon. Swirl in the butter at the end of simmering for a richer taste and glossiness.

Ingredients you will need

Chicken Broth

White Wine