Roasted Split Chicken over root vegetables

So simple you may be making a variation of this recipe once a week, a family favourite of ours!

When I say that it is as easy as choosing a meat & vegetables you have on hand that roast well – TRUST ME, it is. For this supper I am highlighting in the video below, I chose one of our pasture-raised chickens from last summer to split (or ‘Spatchcocked’, right Auntie Sue?) over some vegetables that I planned to pull up from our cellar.

Choosing what vegetables to roast completely depends on what your family will eat. For this dish, that I pre-greased with ghee, I choose a squash (tastes exactly like a sweet potato), a beetroot (that I honestly was surprised that it was as hard as when we stored it last fall), and a potato. As you see, I had planned to make more than one potato, but after the other two vegetables I ran out of room. Other vegetables that we love to add, when we have, would include brussels sprouts, carrots, parsnips, sweet potatoes, peppers, cauliflowers, beans or any other vegetable you enjoy roasting. We love roasted vegetables, so we go with whatever is in season – ever try roasted romain lettuce?

This dish is also well suited for a sheet pan/cookie sheet as it would allow for a tad more room to spread out the vegetables & if your chicken is over 4 lbs (the one in the video was 3.5 pounder) a cookie sheet size would be more suitable.

The type of meat is completely up to you or dependant on what you find in the freezer or fridge. Remember to use a meat thermometer to check that the meat of your choice is cooked throughly.

Before you put the meat on the vegetables, it is important to give a few good ‘glugs’ of oil over the vegetables & season with herbs of your choosing. I often will season the meat at the same time. Once seasoned, place meat on top of vegetables & place in the oven, that had been pre-heated to 350*F. I set a timer for 45 minutes, at which point I like to check on the chicken. If I notice it is getting a little too brown, I may put a cover/or foil over the chicken so it does not burn. (Crispy chicken skin is one of the best parts, right?) To confirm it is done, I like to give the meat a prob with our meat thermometer.

Enjoy & would love to hear how yours turns out!

Melanie