Ingredients

The following ingredients have 4 Servings
  • one 3-4 pound chicken (spatchcocked -back spine removed with kitchen shears and laid flat)
  • 1 cup butter (softened)
  • 5 garlic cloves (minced)
  • 2 teaspoons poultry seasoning (finely chopped)
  • 2 teaspoons rosemary (finely chopped)
  • 1 tbsp parsley (finely chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large potatoes (washed and diced into cubes)
  • 3 medium carrots (washed and sliced)
  • 2 medium white onions (peeled and quartered)
  • 1 pound white mushrooms (washed and sliced in half)
  • 6-7 whole garlic cloves (peeled )

Instruction

  • Preheat your oven to 400 °F.
  • Combine the butter and all of the herb ingredients in a small bowl until everything is mixed together well.
  • Place the chicken breast side UP on a large rimmed sheet pan.
  • Spread 1/3 of the butter mixture under the chicken breast skin.
  • Dot another 1/3 of the mixture over top of the chicken.
  • Place prepared vegetables all around the chicken on the sheet pan. Melt the remaining 1/3 of the butter mixture and then drizzle over the vegetables.
  • Bake uncovered at 400˚F for 45 min or until instant read thermometer reads 165˚F when inserted into thickest part of chicken breast OR even better, when it reads 185 °F in the thickest part of the thigh meat.
  • Remove the sheet pan from the oven.
  • Let the chicken rest for 5 minutes, then remove the vegetables and place in a bowl.
  • Remove the meat from the chicken if desired, or cut into quarters and serve.