Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, October 17, 2011

Butterflied Herbed Chicken with Roasted Fall Vegetables

I love this dish! The first time i had it, my husband cooked on a Thanksgiving for us.
Living the restaurant worker life in NYC, the city that never sleeps, you end up spending all your holidays at work. This one particular Thanksgiving we got slammed and i never had a chance to sit down and eat a meal, as mostly restaurant workers will tell you the same! But lucky me, i had my hubby at home cooking a special meal for the two of us. He said it was simple and it didn't involve turkey, but we would have poultry!
I loved the idea of him cooking for me and having a nice Thanksgiving meal when i got home tired and starved from work.
I will be including pictures of raw chicken and showing you step by step how to partially debone and butterfly a chicken. Always make sure you use a lot of warm water and soap in your hands and utensils when working with raw poultry.

1 whole chicken + 2 tablespoons olive oil + 1 tablespoon salt + 2 tablespoons herbes de provence + 1 teaspoon pepper
4-6 radishes, quartered
1 onion, peeled and quartered
2 carrots, cut into rounds
2 ribs of celery, cut into rounds
1 parsnip, cut into rounds
2 portobellos, sliced
8 cloves of garlic, peeled and left whole
1 cup butternut squash, cut into large cubes ( cooks faster so it will hold shape)
1 turnip, cubed
1 small red cabbage, quartered
1 sweet potato, cut into large cubes
3 tablespoons olive oil
1 tablespoon salt
1 tablespoon fresh ground pepper

First off, you need to butterfly the chicken.

Start with the chicken breast side down on a cutting board
With a sharp pair of poultry shears or a good scissor, cut down all the way thru both sides of the back bone.

Open the chicken like a book with your hands, and start running the scissors under the breast cartilage and bone. Remove the keel bone by slicing thru the thin membrane covering it, then place two fingers underneath the bone and levering it out.
Run the shears under the thigh bone and cut it off, leaving the leg bone and wing bone intact to hold the chicken shape.
It should look like the picture on the right.
Turn chicken breast side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
Loose the skin at the neck and the edges of the thighs.
In a small bowl mix salt, pepper, herbes de provence and olive oil.
Pour 1/4 of mixture inside breast skin and another 1/4 inside thighs. Rub 1/4 all over the top of the chicken and then flip it and rub another 1/4 all over the inside of the chicken.
Preheat oven to 500F.
Cut up all vegetables and toss with olive oil, salt and pepper. Pour the veggies in a large roasting pan. Place whole chicken "breast side" down on top of vegetables.

Place roasting pan in preheated oven and lower temperature to 375F. Cook for 45 minutes. Remove from oven and flip the bird breast side up very carefully to not break down, since there are no bones holding it together. Cook for another 45-60 minutes until juices run clear.


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