This game changing method to easily cook a whole chicken will be your new favorite. Every bite is juice and flavorful in this one pan meal that the whole family will love. This is the best way to cook whole chicken.
Ingredients
4 1/4lbwhole chicken
1/2tspsalt
1/8tspblack pepper
2lbsmedium red potatoes, cleaned and quartered
3medium carrots, peeled and quartered
8ozBrussels sprouts, cleaned and halved
Compound Butter Ingredients
4Tbspbutter, softened
1-2Tbspolive oil
1Tbspparsley, finely chopped
2clovesgarlic, minced
1/2tsplemon zest
1Tbsplemon juice
1tspsalt
1/8tspblack pepper
Instructions
Preheat oven the 425°F.
Place the whole chicken breast side down on a cutting board.
Using sharp kitchen shears cut through the ribs on either side of the spine and remove the spine. Pry open the rib cage and use a heavy sharp knife to score down the length of the sternum and pop out the breast bone. Season the inside of the chicken liberally with salt and pepper.
Flip the chicken over and using the palm of your hand push down firmly on the breast bone which should force the chicken to lay completely flat on the cutting board. Transfer the flattened chicken to a parchment lined baking sheet.
Separate the skin from the chicken while leaving the skin on the chicken by sliding your fingers between the skin and the chicken meat. Do this for the breast, and legs, being careful to not tear the skin.
Prepare the compound butter in a small bowl by adding the softened butter, olive oil, parsley, garlic, lemon zest, lemon juice, salt and black pepper. Mash everything together with a fork to combine well.
Using your hands, spread ⅔ of the compound butter over the meat under the skin you previously separated.
Spread the remaining ⅓ of the compound butter over the outside of the chicken over the skin.
Place the quartered potatoes, carrots, and Brussels sprouts on the baking sheet around the chicken and season with olive oil, salt, and pepper.
Bake in a 425°F oven for 45 minutes, or until a meat thermometer inserted into the thickest part of the breast and thigh reaches an internal temperature of at least 165°F.
Remove the cooked chicken from the oven and allow it to rest uncovered for 1-15 minutes before slicing.