CRISPY WHOLE CHICKEN AND VEGETABLES
This easy, impressive weeknight dinner is our take on "chicken under a brick." A whole chicken gets browned under the weight of a cast-iron skillet for extra crispiness, before being roasted atop a simple vegetable medley that soaks up the delicious juices.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone, and discard. Turn chicken over so breast side is up; press down to flatten breast area by pressing firmly with heel of hand. Rub chicken with 1 tablespoon of the oil.
- Heat 12-inch cast-iron skillet over medium-high heat until hot; place chicken breast side down. Season side facing up with 1 tablespoon chicken seasoning; top with 10-inch heavy skillet to weigh down. Cook 5 to 7 minutes or until skin is golden brown. Remove smaller skillet, and transfer chicken to plate.
- In medium bowl, toss potatoes, onion, remaining 2 tablespoons oil, the thyme, salt and pepper until mixed well. Arrange vegetable mixture in single layer in the 12-inch cast-iron skillet. Place chicken, breast side up, on vegetables, and sprinkle top with remaining 1 tablespoon chicken seasoning.
- Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are tender and lightly browned. Garnish with additional thyme leaves, if desired.
Nutrition Facts : Calories 420, Carbohydrate 21 g, Cholesterol 100 mg, Fat 2, Fiber 2 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 1/2 g
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Ch shahid Ali Randhawa
[email protected]This is a great recipe for a special occasion. The chicken is crispy and juicy, and the vegetables are roasted to perfection.
Blinera Muçiqi
[email protected]I would recommend this recipe to anyone looking for a delicious and easy roasted chicken recipe.
Asma Bou
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the chicken and vegetables are always a hit with my family.
Belwa Parsa
[email protected]I used a whole chicken instead of a spatchcocked chicken and it turned out great. The chicken was cooked through and the vegetables were roasted to perfection.
Shakeel Christian
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken and vegetables are cooked to perfection.
Maryam Saddique
[email protected]I substituted sweet potatoes for the regular potatoes and it was a great addition. The chicken was crispy and the vegetables were flavorful.
Aida Youssef
[email protected]This recipe is a great way to use up leftover chicken. I made it with some roasted chicken I had in the fridge and it was delicious.
Sumon Khan (402)
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite!
shubh
[email protected]The chicken was a bit dry, but the vegetables were good.
shayan bashir
[email protected]This recipe was easy to follow and the chicken turned out great! I would recommend it to anyone looking for a simple and delicious roasted chicken recipe.
Avi Kunwar
[email protected]I made this recipe last night and it was a hit with my family! The chicken was so flavorful and the vegetables were cooked to perfection.
gabriel render
[email protected]This recipe is a keeper! The chicken came out crispy and juicy, and the vegetables were perfectly roasted. I will definitely be making this again.