Ingredients

The following ingredients have 1 Servings
  • 1 (3.5 to 4 pounds) whole chicken
  • 3 tablespoons butter, (softened)
  • 3 cloves garlic, (minced)
  • 1 tablespoon lemon zest
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon dried oregano
  • ½ tablespoon dried thyme
  • ½ tablespoon paprika
  • ¾ teaspoon salt, (or to taste)
  • ½ teaspoon fresh ground black pepper, (or to taste)
  • 1 pound whole radishes, (cut in half)
  • 1 pound brussel sprouts, (trimmed and cut in half)
  • 2 tablespoons olive oil
  • salt and pepper, (to taste)

Instruction

  • Preheat oven to 425˚F.
  • In a smaller mixing bowl combine softened butter, minced garlic, lemon zest, garlic powder, onion powder, dried oregano, dried thyme, paprika, salt, and pepper; mix and mash with a fork until thoroughly combined and set aside.
  • On a cutting board turn chicken breast-side down.
  • Using sharp kitchen shears, cut out the backbone of the chicken.
  • Once the backbone is removed, turn over the chicken and, using the heels of your hand, press down forcefully to flatten it.
  • Next, using your fingers, carefully pull the skin away from the meat and spread half of the butter mixture under the skin and onto the meat.
  • Rub the rest of the butter mixture on top of the skin and all over the chicken.
  • Place the chicken in a large cast iron skillet; turn legs inward and tuck the wing tips under the chicken.
  • Roast for 45 to 55 minutes, or until internal temperature of the thickest part of the chicken registers at 165˚F. Use an instant read meat thermometer to check for doneness.
  • Transfer chicken to a cutting board and let rest for 10 minutes before cutting.