Normally a Roast Chicken would be reserved for a Sunday Supper. Lately, I can’t tell Sunday from Monday. I do keep track of Fridays, but only because it’s that whole “no meat” on Fridays thing.
Now that Hubby is working from home, every day is Sunday. A lazy day spent at home. All the more reason to fix a Sunday Roast Chicken any day of the week. Let me tell you, this was one of the most flavorful, delicious chickens ever to grace our table.
When Hubby was carving the chicken, he kept nibbling on pieces of meat and making all sorts of “yum” sounds. Hubby is not a fan of white meat, but this bird was so moist and tender and flavorful, color didn’t matter. Even the wings were devoured.
The best part of this awesome supper was that everything cooked up in a cast iron skillet. Clean up was a snap. Yeah, Sunday Roast on a weekday was cause to celebrate.
Butterfly Roast Chicken with Roasted Vegetables
The Butterflied Chicken
3 lb Whole Roaster Chicken
1 tablespoon Kosher Salt
1/2 teaspoon Black Pepper
1 teaspoon Smoked Paprika
1/2 tablespoon Vegetable Oil
1/2 cup Chicken Stock
4 whole Carrots
4 medium Russet Potatoes
1 tablespoon Vegetable Oil
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
Add to Pan Juices
1/4 cup Chicken Stock
Kosher Salt to taste
Black Pepper to taste
With the back side up, cut the backbone from the chicken, Flip bird over breast side up, then flatten the breastbone by pressing down hard with the back of your hand. Fold the wing tips back under the wings. Turn chicken meat-side up and set the bird aside.
In a small bowl, mix together the salt, pepper and paprika. Sprinkle the seasoning over the meat, turn and sprinkle over the skin. Place the bird, skin-side up on rack placed over a baking sheet. Place in the refrigerator, uncovered, for at least 6 hours or overnight to “dry” brine.
Remove chicken from the refrigerator and set aside on the counter. Heat the oven to 400-degrees.
Scrub carrots, trim ends, then cut into 1-inch chunks, place in a large mixing bowl. Scrub potatoes, cut in half lengthwise, then into quarters. (If small potatoes, quarters should be fine). Place the potato chunks in the bowl with the carrots. Drizzle oil over the vegetables, season well, toss to coat. Set aside.
Heat a cast iron pan over medium heat until hot, about 5 minutes. Once the skillet is hot, add vegetable oil, swirling the pan to coat. Lay the chicken in the skillet skin-side-down Press down to make sure skin in making contact with the pan and let sear for five minutes or until the skin is crisp and brown.
Gently remove the chicken from the skillet onto a plate. The skin should release easily from the pan. If it sticks, use a metal spatula to gently loosen the bird from the pan.
Remove the skillet from heat. Pour the vegetables into the pan. Place the bird, skin-side-up, over the vegetables. Place the skillet in the oven. Let everything roast together for about 45 minutes.
Add 1/2 cup of chicken stock to the skillet and let cook for another 10 to 15 minutes or until the chicken is 170-degrees at the joint between the thigh and leg and the vegetables are tender.
Remove the pan from the oven, transfer chicken to a cutting board and the vegetables to a serving platter, keep warm.
Note: If the vegetables are not tender enough, leave in the skillet in the oven while the bird rests.
Let the bird rest for 10 to 15 minutes, then carve and transfer to the platter to serve with the roasted vegetables.
Add juices from the cutting board to the juices in the skillet. Add 1/4 cup of chicken stock to deglaze the pan. Serve pan drippings with the chicken and vegetables.