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Butterflied roast chicken with herbed potatoes

6
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr
Serves
6
Difficulty
Easy
It's hard to beat the comfort and satisfaction of a perfectly roasted chicken and vegetable dinner. This mix of light and dark meat means that there is a piece to suit every family member's tastes. The key to roasting skinless chicken is to protect the meat with a bit of oil. Nonstick spray does the trick, easily coating the pieces before they are transformed in the heat of the oven. Rosemary, shallots, and garlic add so much flavor to the roasted potatoes, which absorb all the juicy chicken goodness as you dig in. Shred any leftover chicken and chop and leftover roasted vegetables and add them to simmering chicken broth for a soul-warming soup the next day.

Ingredients

Olive oil cooking spray

4 spray(s)

Raw skinless boneless light and dark meat chicken

1¾ pound(s), (1 whole chicken, 3 1/2-pound, giblets removed)

Table salt

1 tsp

Black pepper

¾ tsp

Uncooked russet potato

3 medium, (baking potatoes), scrubbed and each cut into 8 wedges

Shallot

12 small, peeled

Garlic

8 large clove(s), peeled

Rosemary

2 Tbsp, fresh, or thyme, chopped

Olive oil

1 Tbsp

Instructions

  1. 1 Preheat oven to 400°F. Spray medium roasting pan with olive oil nonstick spray.
  2. 2 With kitchen scissors, cut down along each side of backbone of chicken and discard backbone or save for stock. Place chicken, opened flat, in roasting pan. Sprinkle chicken on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange chicken in pan, skin side up; spray chicken with olive oil nonstick spray.
  3. 3 Roast chicken until instant-read thermometer inserted into thigh registers 165°F, about 1 hour.
  4. 4 Meanwhile, spray medium baking dish with olive oil nonstick spray. Combine potatoes, shallots, garlic, rosemary, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in baking dish; drizzle with oil and toss to coat. Spread potatoes to form even layer. After chicken has roasted 15 minutes, put potatoes in oven and roast until potatoes are crisp and tender, about 45 minutes. Transfer to serving bowl.
  5. 5 Transfer chicken to cutting board and let stand 10 minutes. Carve chicken and arrange on platter. Skim off any fat from pan juices; pour pan juices over chicken. Serve potato mixture alongside. Remove skin before eating.
  6. Serving size: 1/6 of chicken, about 2 tablespoons pan juices, and 1/6 of vegetables

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