Roast Chicken- particularly well seasoned, and with root vegetables with herbs and a zing of lemon, does particularly well. Using barbecue dry rub for the bird and Greek seasoning for the vegetables, this is a great meal for any occasion. We’ll show you how to prep the chicken and coat the accompaniment for that perfect, hot meal.
Special Equipment:
Roasting pan, food thermometer
Ingredients:
- 1 roasting chicken, washed, dried and spatchcocked (instructions to spatchcock a chicken here: https://eatingplebian.com/how-to-spatchcock-a-chicken/ )
- 2 to 2 1/2 pounds of russet potatoes, peeled and chopped
- 4-6 carrots, peeled and chopped into 1/5 to 2-inch pieces
- 2 teaspoons kosher salt, divided
- 3-5 garlic cloves, minced
- 6 tablespoons cooking oil, divided
- 1 onion, quartered
- 2 tablespoons Greek seasoning
- 2 teaspoons ground black pepper
- 4 tablespoons BBQ dry rub (get the recipe here: https://eatingplebian.com/making-your-first-rack-of-baby-back-ribs/)
- Juice of 1/2 of a lemon
Directions:
Preheat the oven to 375° F
Combine the chopped potatoes with the carrots, 2 tablespoons oil, 1 teaspoon of salt, 1 teaspoon of black pepper, the lemon juice and greek seasoning. Stir to evenly coat the potatoes and carrots.
Place the coated vegetables in a roasting pan and cook for 45 minutes.
In the meantime, take the spatchcocked chicken and coat lightly with the remainder of the oil. Season with salt, black pepper and an even coating of the dry rub. on both sides.
When the initial 45 minutes have completed for the vegetables, remove the roasting pan and stir and turn over the potatoes , and place the chicken on top of the potatoes and carrots skin-side up and place the food thermometer in the thickest portion of the meat. Place the quartered onions into the corners of the pan.
Place place the chicken back into the oven for 35 to 45 minutes, until the chicken reaches 165° F on the food thermometer. Remove from the oven and serve.
Serves 4-5
