Ingredients:

  • 1 whole chicken (approx. 3.75 lbs), split into two halves
  • 2 tsp kosher salt
  • 1 tsp coarsely cracked black pepper
  • 3 tbsp unsalted butter, softened
  • 2 cloves garlic, minced into a paste
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp smoked paprika
  • 2 large Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large carrots, peeled and cut into batons
  • 1 red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Split the bird. Place the chicken breast side down on a sturdy cutting board. Using heavy duty kitchen shears, cut along both sides of the backbone to remove it entirely. Note: Save the backbone in the freezer for making stock later.
  2. Flatten and divide. Turn the bird over and press firmly on the breastbone with the palm of your hand until you hear a crack. Use a sharp chef's knife to cut straight down the center of the breastbone, creating two clean halves.
  3. Season early. Generously season both sides of the chicken halves with the kosher salt and cracked black pepper. Let them rest on the counter for at least 30 minutes. Wait until the skin looks slightly translucent as the salt works its way in.
  4. Prepare the herb butter. In a small bowl, mash together the softened butter, minced garlic paste, chopped thyme, and smoked paprika until a smooth, orange tinted paste forms.
  5. Apply the rub. Gently lift the skin over the breast and thigh area, being careful not to tear it. Stuff about half the butter mixture under the skin, then rub the remaining half all over the exterior.
  6. Prep the vegetables. In a large cast iron skillet or a rimmed baking sheet, toss the potato chunks, carrot batons, and red onion wedges with the olive oil. Spread them out into an even layer.
  7. Assemble the pan. Nestled the chicken halves, skin side up, directly on top of the vegetables. The chicken should act as a lid for the veg.
  8. The over high heat roast. Slide the pan into a preheated oven at 220°C (425°F). Roast for 45 minutes until the skin is deep mahogany and the juices run clear when the thigh is pierced.
  9. Check for doneness. Ensure an instant read thermometer hits 74°C (165°F) in the thickest part of the breast. The legs will likely be slightly higher, which is fine.
  10. The mandatory rest. Transfer the chicken to a warm plate and let it rest for 10 minutes. This allows the juices to redistribute so they don't flood the plate when you carve. Comidas Fáciles: Pan-Seared Chicken with Smoky Adobo Glaze — Master comidas fáciles with this 35-minute skillet chicken recipe. Includes a...Spatchcocked Turkey: Oven-Roasted in 2 Hours — Discover the juiciest spatchcocked turkey recipe! Learn how to spatchcock a t...Creamy Cajun Chicken in 30 Minutes — Master Creamy Cajun Chicken with our quick, one-pan recipe featuring a velvet... $img_2$