CHICKEN DIAVOLO

Steps:

• Rinse and dry off chicken with paper towels. Cut down center of backbone and flatten chicken. Press on the keel bone with the inside of the flattened chicken down on the cutting board. Hold chicken up perpendicular to the board and continue to press the keel bone until it pops out from the inside. Turn the chicken over (now the inside is facing you) and pull the keel bone out along with the cartilage that forms long arrow-like shape. Dry the chicken off so that no moisture remains on it. Holding the chicken perpendicular with the skin side facing you, run a boning knife down the backbone, cutting the chicken in half. Lay the first chicken half with the center cut side facing you and run your fingers between the skin and meat, loosening the skin (without tearing it) up through the drumstick and the breast. Take about 2T of the marinade and rub it between the skin and meat. Repeat with other half. Roasted Vegetable Prep 1-2 Carrots per person 1-2 Red potatoes per person Any combination of the following: Sweet Potatoes, Turnips or Fennel Wash and dry vegetables. Peel then slice carrots in half crosswise. Cut red potatoes in half along the widest part of the potato. Place all prepared veggies in a plastic bag with the remainder of the marinade and squish around until vegetables are covered with marinade. Reserve any leftover marinade to spread on the skin of the chicken! Assembly Place veggies on the bottom of a roasting pan large enough to hold both halves of the chicken without overcrowding. Place chicken on top of veggies (you can push the carrots to the sides but keep the potatoes cut side down under or around the chicken), and spread remaining marinade on the skin of the chicken. Roast for 1 1/4 to 1 1/2 hours until the skin is dark brown and the juices run clear.