Spatchcock chicken with veggies & gravy

Special enough to serve to guests, easy enough to have for a week night meal & affordable at under $20 for 2-3 servings + will make 3-4 cups of bone broth for soup.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

- Remove chicken from fridge 30 min before roasting & make sure it’s dry

Step 2

- Mix softened butter with 1/2 the oil, herbs & garlic

Step 3

- Chop potatoes, carrots & onion (large pieces)

Step 4

- Remove the backbone and then press it flat, breast side up. Tuck in the wings under the bird so they don’t burn while roasting or just cut off the tip & add to veggie scrap bag for broth

Step 5

- Use your fingers to rub the butter & herb mixture all over & under the skin. Sprinkle with S&P

Step 6

- Lay veggies around the bird, drizzle oil & remaining herbs, butter & S+P. Mix well so everything is coated

Step 7

- Place it in a preheated 425° oven

Step 8

- Baste with a spoon or baster every 20-30 min

Step 9

- After an hour check the temp - once it hits 160° take it out & it should rise to a safe 165°

Step 10

- Let it rest at least 10 min before cutting

Step 11

- Strain liquid from pain & let it sit a few min. The fat will rise to the top & you can scoop most of it out & use what’s left to add to gravy.