Butterflied roast chicken ( spatchcock)

Butterflied roast chicken ( spatchcock) ✨Ingredients: - 1.5 kg whole chicken - 2 tbsp mustard (or more, as needed) - 2 large potatoes - 2 large carrots - Oil for the vegetables - Parchment paper and aluminum foil Seasoning Mix: - 1 tbsp salt - 1 tbsp paprika - 1/2 tbsp garlic powder - 1/2 tbsp onion powder - 1 tsp black pepper - 1 tsp dried rosemary - 1 tsp dried parsley - 1/2 tsp turmeric - 1/2 tsp cayenne pepper ✨Instructions: 1. Wash the chicken with cold water and vinegar, then place it in a bowl of cold water with 1 tbsp of salt for at least 1 hour to brine, which will make it juicy. 2. Cut out the backbone with a knife or scissors and flatten the chicken. 3. Pat the chicken dry with paper towels to remove any excess water. 4. Brush mustard all over the chicken. 5. Mix the seasoning ingredients, then sprinkle 3/4 of it onto the chicken. 6. Peel and cut the potatoes and carrots. Add the remaining seasoning and oil, then mix well. 7. Arrange the vegetables around the chicken. 8. Cover the tray with parchment paper and then aluminum foil, and bake in a preheated oven at 400°F (200°C) for 45 minutes. 9. After 45 minutes, uncover and continue baking for another 15 minutes or until the chicken is crispy on the outside.

Unbalanced

% Daily Values based on a 2,000 calorie diet