Spice Rubbed Flattened Roast Chicken
Description
This Moroccan-inspired roast chicken will become your new favourite Sunday night dinner. Making the whole meal in a roasting pan means you can just pop it in the oven and forget about it!
Ingredients
•
1/3 cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar
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1 tablespoon minced fresh ginger
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1 tablespoon finely grated lemon zest
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2 teaspoons ground cumin
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2 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 (2 1/2 to 3 pound) whole chicken
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1 pound baby potatoes
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2 large carrots, scrubbed and sliced
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2 large parsnips, scrubbed and sliced
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2 green onions, roughly chopped
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
2
Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
3
Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
4
Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
5
Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
6
Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.