Spatchcocked Chicken with Vegetables
Spatchcocked Chicken with Roasted Vegetables is an easy dinner for any night of the week. A spatchcocked chicken is juicy and flavorful.
Servings: 4 servings
Equipment
Ingredients
- 1 chicken 3 - 4 pounds, spatchcocked
- 5 Red potatoes quartered
- 5 Carrots peeled and cut into 1" chunks
- 1 cup vegetable stock
- 2 garlic cloves minced
- Canola for drizzling
- Salt & Pepper to taste
Instructions
- Preheat the oven to 350℉.
- Place chicken in a roasting pan. Surround with potatoes and carrots. Season all with salt, pepper, and minced garlic.
- Drizzle chicken and vegetables with canola oil, about 2 tablespoons. Pour the vegetable stock into the bottom of the pan.
- Roast chicken at 350℉ for 1 hour to 1 hour and 15 minutes. Remove from oven and let rest for 5 minutes before serving.
