Roasted Chicken with Roasted Root Veg and New Potatoes
Chicken, whole spatchcocked 1 each
Chicken seasoning: 1 tablespoons salt, 1 teaspoons black pepper, 1 teaspoon lemon zest, 1 teaspoon paprika, 1 teaspoon fresh thyme, 2 tablespoons olive oil.
Parsnip, peeled and cut on a bias 1 each
Carrot, peeled and cut on a bias 2 each
Celery, diced 1 rib
Onion, diced 1 small
Red potatoes cut in wedges 1 cup
Butter 3 tablespoons
Flour 2 tablespoons
Chicken stock 2 cups
Fresh sage, cut into ribbons 2 tablespoons
Salt 1 teaspoon
Pepper ¼ teaspoon
Paprika ¼ teaspoon
Garlic powder 1 tablespoon
Method of Prep:
Mix chicken seasonings together with olive oil to make a wet rub. Rub the chicken with seasonings to coat fully, even under the skin. Set chicken aside.
In a cast iron skillet, sweat parsnips, carrot, onion, and celery over medium high heat in butter (about 5 minutes). Add potatoes and sauté for another 5 minutes. Season with salt, pepper, garlic powder, and paprika. Sprinkle flour over vegetable in order to create a roux. Stir veggies to cook the roux mixture to a blonde color. Add stock and stir veggies well to incorporate roux mixture. Add sage and parsley to sauce and stir. Place seasoned, split chicken over veggies with the breast-side up. Roast in the oven at 350 degrees until an internal temperature chicken of 165 degrees is reached (about 45 minutes to an hour, temp a few spots in the thickest part of the chicken). Remove chicken from pan and let rest before cutting. De-grease vegetables and sauce by placing an open paper towel on the surface of the sauce. Allow excess grease to absorb. Season as desired and serve.