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See how easy it is to spatchcock a chicken with a tutorial in the video here!
1 pound tiny baby potatoes (or 1 pound regular baby potatoes cut into 1/2-inch to 3/4-inch pieces)
1 pound real baby carrots (NOT baby cut carrots) cut if necessary so no part is more than 1/2 inch thick
7 shallots, quartered
4 tablespoons Tuscanini Olive Oil, divided
kosher salt
freshly ground black pepper
10 sprigs thyme, 5 left whole, leaves removed from 5
6 whole peeled cloves garlic, smashed
zest of 1 lemon
1/3 cup minced parsley
1 whole chicken, spatchcocked (watch Ahuva’s appearance on Sunny Side Up to learn how to do this)
Mix parsley, lemon zest and thyme leaves that were removed from the stem and set aside.
Place carrots, shallots, potatoes, 3/4 teaspoon kosher salt, and freshly ground black pepper on a baking sheet and drizzle with two tablespoons olive oil. Mix well and spread out evenly. Place garlic cloves and whole sprigs of thyme on top of vegetables in the center third of the pan.
Drizzle spatchcocked chicken with remaining two tablespoons olive oil and rub into both sides of chicken. Season with salt and pepper. Rub with herbs and lemon zest on both sides and under skin where you can (reserving about two tablespoons of the herb mixture).
Place chicken skin side up, in the center of the pan, rearranging the thyme sprigs and garlic cloves if necessary so they are underneath the chicken. Sprinkle reserved herb mixture over vegetables that are not covered by the chicken.
Bake at 400 degrees Fahrenheit for 50 min to one hour, until chicken breast is 165 degrees Fahrenheit at thickest part.
Carve chicken and squeeze lemon juice over everything before serving.
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