Roasted Butterflied Chicken & Root Vegetables (One-Pan)
Servings: 4 people
Calories: 878kcal
Butterflied, oven-roasted chicken that cooks evenly in less time than a traditional whole chicken and adds extra flavour to root vegetables by roasting everything in one pan.
Print Recipe
Ingredients
For the chicken
- 3 pounds whole chicken butterflied and flattened
- ½ cup unsalted butter melted
- 2 teaspoons kosher or sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon ground paprika
- 3 teaspoons fresh rosemary (finely chopped) or 1 teaspoon dried rosemary
- 1½ teaspoons fresh minced garlic (4 cloves) or 1 teaspoon garlic powder
For the root vegetables
- 5 large carrots peeled, halved and cut into 2-inch strips
- 5 small sweet potatoes peeled and cut into 1-inch cubes
- 1 pound brussel sprouts halved
- 2 large red onions peeled, trimmed and cut into wedges
- 1 bulb fresh garlic papery outer layer peeled and 1/4 inch cut off the top
- 1 teaspoon kosher or sea salt
- ¼ teaspoon ground black pepper
- 2 Tablespoons extra virgin olive oil
For the gravy
- Leftover pand drippings + roasted garlic bulb
- 1 cup water
- 1 teaspoon kosher or sea salt
- ½ teaspoon brown sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons water
Instructions
- Prep the Oven and Vegetables: Preheat the oven to 400°F (204°C). Make sure the oven rack is moved to the middle. Add the sweet potatoes, carrots, Brussels sprouts, and red onions to a heavy-duty roasting pan. Season the vegetables with the olive oil, salt, and black pepper, tossing to coat. Place the prepped bulb of fresh garlic in the corner of the roasting pan directly on top of the vegetables.
- Butterfly the Chicken: Rinse and pat the chicken dry, removing any butcher’s twine. Place the chicken breast-side down on a board. Using sharp kitchen or poultry shears, cut completely along each side of the backbone (use the neckbone as a guide) to remove the spine entirely. (Save the backbone in a freezer bag for broth later!) Flip the chicken over and firmly press down on the breastbone to crack it, flattening the chicken completely.
- Butter and Roast: In a small heatproof bowl, melt the unsalted butter in the microwave for 30 seconds. Stir in the salt, black pepper, rosemary, minced garlic, and paprika. Brush this butter mixture generously all over the butterflied chicken. Place the chicken directly on top of the vegetables in the pan, ensuring the wings are pointing towards the legs. Roast uncovered for 45 minutes, or until the chicken’s internal temperature reads 165°F (74°C) on a food thermometer.
- Rest the Meat: Transfer the roasted chicken onto a cutting board and allow it to rest for 10 minutes so the juices reabsorb into the meat. Scoop the roasted vegetables into a serving dish.
- Make the Roasted Garlic Gravy: Pour the excess drippings from the roasting pan through a strainer and into a small saucepan. Squeeze the soft, roasted garlic cloves out of the bulb and drop them into the saucepan. Add the 1 cup of water, salt, and brown sugar. Bring everything to a boil over high heat, whisking or pressing to break down the garlic. In a small bowl, whisk the cornstarch with 2 Tablespoons of water to make a slurry. Whisk the slurry into the boiling gravy until it thickens. Serve hot over your chicken and veggies!
Video
Notes
Uniform Veggie Cuts: Root vegetables are dense. To ensure everything cooks evenly at the exact same time, make sure your sweet potatoes and carrots are cut into relatively uniform, bite-sized pieces.
Nutrition
Calories: 878kcal | Carbohydrates: 60g | Protein: 39g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 2629mg | Potassium: 1694mg | Fiber: 13g | Sugar: 16g | Vitamin A: 40133IU | Vitamin C: 113mg | Calcium: 172mg | Iron: 5mg
