Butterflied Chicken With Roasted Root Vegetables And Pan Gravy
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tsps
Rosemary (chopped fresh)2 tsps
Fennel Seed (crushed*)4 tbsps
Olive Oil1 cup
White Wine (dry)1 cup
Chicken Stock1 tbsp
ButterDirections:
1
Watch how to make this recipe
2
Take the chicken out of the refrigerator and remove the innards from the cavity
3
Pat dry with paper towels
4
Let stand at room temperature for about 1 hour
5
Adjust the rack to the center of the oven and preheat to 350 degrees F
6
Use kitchen shears to cut out the backbone of the chicken
7
You can do this with a heavy chef's knife, but most people find it easiest with the scissors
8
Reserve the backbone for stock later
9
Lay your chicken open like a book on your work surface, skin-side up
10
Flatten the chicken with your hands with firm pressure; you should hear a cracking noise
11
Sprinkle the chicken with the rosemary and fennel seeds, and liberally sprinkle with salt and pepper
12
Heat a 12-inch cast-iron skillet over medium-high heat
13
Once hot, add 2 tablespoons olive oil to heat
14
Add the chicken, skin-side down, and sear until golden brown, about 5 minutes
15
While the chicken is searing, add the potatoes, carrots and shallot to a bowl along with the remaining 2 tablespoons olive oil
16
Season with salt and pepper and toss well, making sure that all the vegetables are coated well with the oil
17
Flip the chicken and add the vegetables to the skillet
18
Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 1 hour 10 minutes
19
Remove the chicken to a cutting board to rest for 15 minutes before carving
20
Use a slotted spoon to remove the vegetables to a platter and cover loosely with foil to keep warm
21
Meanwhile, place the skillet over a burner and set to medium heat
22
Add the white wine and use a wooden spoon to scrape up the browned bits on the bottom of the pan
23
Stir in chicken broth
24
Reduce by half, or until the gravy coats the back of a spoon
25
Swirl in the butter at the end of simmering for a richer taste and glossiness
26
Carve the chicken into pieces and serve with the vegetables and the gravy
27
Sprinkle the vegetables with additional fresh chopped parsley if using