Description
Transform an ordinary chicken dinner into something extraordinary with this flattened roasting technique. The herb-infused butter creates incredible flavor while the one-pan approach delivers perfectly cooked vegetables that absorb all the delicious drippings.
Ingredients
Scale
For the Flattened Chicken
- 1 whole chicken (approximately 4¼ pounds), brought to room temperature*
- Sea salt (½ teaspoon for interior seasoning)
- Freshly ground black pepper (⅛ teaspoon for interior seasoning)
For the Herb-Butter Mixture
- 4 tablespoons unsalted butter, thoroughly softened
- 1 tablespoon extra virgin olive oil, plus additional for vegetable coating
- 1 tablespoon fresh flat-leaf parsley, minced
- 2 cloves garlic, finely minced or pressed
- ½ teaspoon fresh lemon zest (from organic lemon if possible)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sea salt
- ⅛ teaspoon freshly cracked black pepper
For the Vegetable Medley
- 2 pounds red potatoes (medium size), scrubbed clean and cut into quarters
- 3 medium carrots, peeled and sliced into 1-inch chunks
- 8 ounces Brussels sprouts, trimmed, with larger ones halved and tiny ones kept whole
Instructions
- Temperature Preparation: Allow your chicken to rest at room temperature for 30 minutes before beginning. This ensures even cooking throughout.
- Chicken Flattening Process: Position chicken breast-side down on a stable cutting board. Locate the spine along the back of the chicken. Using sturdy kitchen shears, cut along both sides of the spine to completely remove it. (Reserve this piece for future stock-making.)
- Further Flattening: With the chicken still breast-side down, use a sturdy chef’s knife to score the cartilage along the breastbone/keel bone. Flip the chicken breast-side up onto your prepared baking sheet and press firmly with your palm on the breastbone until the chicken flattens completely.
- Interior Seasoning: Season the interior cavity with ½ teaspoon sea salt and a light dusting of black pepper.
- Butter Preparation: Begin preheating your oven to 425°F (220°C). Meanwhile, in a small mixing bowl, combine softened butter, olive oil, chopped parsley, minced garlic, lemon zest, lemon juice, remaining salt, and pepper. Mix thoroughly with a fork until the lemon juice is fully incorporated into the butter mixture.
- Skin Preparation: Using your fingers, gently separate the skin from the meat over the breast, thigh, and drumstick areas, creating pockets while being careful not to tear the skin.
- Butter Application: Distribute approximately ⅔ of your herb butter mixture into these pockets, spreading it evenly under the skin. Use the remaining butter mixture to coat the exterior of the chicken.
- Vegetable Arrangement: Arrange your prepared vegetables around the flattened chicken in a single layer. Drizzle them with olive oil and season generously with salt and freshly ground pepper.
- Roasting Process: Place your baking sheet in the center rack of your preheated oven. Roast uncovered for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 160°F (71°C).
- Resting Period: Remove from oven and allow the chicken to rest for 10 minutes before carving. This critical step allows juices to redistribute throughout the meat.
Notes
- Room temperature chicken is essential for even cooking and optimal results.
- Monitor internal temperature carefully. The chicken will continue cooking after removal from oven, reaching the food-safe temperature of 165°F (74°C) during resting.
- For extra flavor, garnish with fresh lemon wedges and additional chopped herbs before serving.
- Create a quick pan sauce by adding ¼ cup chicken broth to the pan drippings, scraping up browned bits, and simmering until slightly thickened.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 6 people
- Calories: 523 kcal
- Fat: 29g
- Carbohydrates: 30g
- Protein: 33g
