Don't we all want something that's "Restaurant Quality" and easy at the same time? Something that doesn't require the washing of a bunch of pots and pans? Well, THIS IS IT!
How about a whole roast chicken dinner with vegetables for 4 or 5, with no washing at all? Let's do this!!
You Will Need:
- 1 Whole "Frying Hen" (3-5lb chicken)
- Your Favorite Chicken Seasoning
- 1 9x13 pan
- 4 or 5 handfuls of coarsely cut vegetables
Set your oven to 375F. If your oven has a "Roast" or "Convection Roast" setting, this is the perfect recipe for it, so I recommend that setting if you have it. Also, look at the label on the packaging for your chicken. Make a note of what he weighs. He'll cook for 15 mins per pound so you'll need to do some math. For example if it weighs 4.8lbs, 4.8 x 15 = 72 so he'll cook for 72 minutes.
Take out a 13x9" pan and cover the bottom and sides with some heavy-duty foil. Use two layers if you accidentally split it when you're pushing it into the corners (I hate that)! Take your time here, because it will save you having to wash it in the sink later! Now cut and fill the pan with a bunch of vegetables. It doesn't matter what kind, as long as they fill the pan. I used zucchini, yellow squash, red onions, carrots, broccoli, cauliflower, tomatoes and jalapenos! Cut them coarsely and just dump them in! Season with salt & pepper to taste. Resist the temptation to drizzle any oil over them, because that's what the chicken is for...
So far, so good right? Now grab your chicken and rinse it in cold water. If you have any "misgivings" about handling raw chicken, now is the time to get over it! Take a deep breath and get some shears and cut the backbone out of the chicken. I like to eat the backbone so I put mine on the left side of the veggies, in the pan. Spread the chicken out so his arms and legs are splayed in such a way that he looks like he's doing some "jumping jacks!" Congrats, you've "Spatchcocked" a chicken! Lay him across the pan on top of your vegetables.
Grab your favorite seasoning and sprinkle it all over the top. You can use a good BBQ rub, Poultry seasoning, Cajun Seasoning, whatever. Personally, I like Tony Chachere's Creole seasoning for this.. You do you! Now slide the whole pan into the oven and set a timer for 15 mins per pound (or to in internal temp of 165 if you're using a thermometer probe. I recommend the probe if you have one).
When it's done, your kitchen will smell terrific and all you have to do to serve is pull the pan out of the oven, use your sheers to cut the chicken into however many pieces you want, and use some tongs to scoop everyone a healthy portion of veggies! The chicken fat helps marinate and cook the vegetables, they'll be "roasty" and juicy and delicious! The chicken will be great and juicy as well. Once everything is gently removed from the pan and onto plates, pull the foil out of the pan and if you've been fairly careful, the pan will be clean and ready for the next chicken!
