HERB INFUSED FLAT ROASTED CHICKEN

Chicken: easy, affordable, delicious! When you roast your chicken flat, you save some time, roasting and it's also easier for carving.

Roasted chicken is so festive- cut it into pieces and served with roasted potatoes and a side of broccoli and lemon wedgies. 

Herb Infused Flat Roasted Chicken

HERB INFUSED FLAT ROASTED CHICKEN

Ingredients for herb butter melt:

4 tbsp unsalted butter

1 tsp Vegeta

¼ tsp ground turmeric

1 tsp crushed dry sage

1 tsp crushed dry rosemary

1 tsp crushed dry thyme

½ tsp crushed cumin seeds

½ tsp crushed chili peppers

½ tsp yellow mustard seeds

1 tsp crushed coriander seeds

4 garlic cloves, grated

Directions:
Melt the butter, add the herbs, Vegeta, and garlic. Toast for 2-3 minutes until the aroma comes up.

Ingredients:

1 4.5 pound whole chicken

1 tsp salt

1/2 tsp black pepper

10 small potatoes

½ tsp salt

½ tsp black pepper

¼ tsp garlic powder

¼ tsp onion powder

Directions:

Cut the chicken open through the back bone and wash it thoroughly. Dry the chicken well with towel paper, and sprinkle with salt and black pepper.

ALWAYS WASH YOUR HANDS WELL AFTER HANDLING RAW CHICKEN!!!

Scrub the potatoes well and cut the them into halves. Sprinkle with salt, black pepper, onion and garlic powder and toss to combine.

Lift the chicken skin and generously rub the herb butter melt under the skin and also over the whole chicken.

Lay the chicken flat on a baking sheet and roast in 425*F preheated oven for 30 minutes.

After 30 minutes arrange the potatoes around the chicken and roast for an additional 40 minutes. In the last 20 minutes, put your chicken under an aluminum foil tent.

Let the chicken rest for 10 minutes before you serve it!