This traditional spatchcock features a zesty honey buttered chicken roasted over a layer of potatoes, onions, carrots, and garlic.
1 whole chicken
2 tablespoons chopped rosemary
1 chili pepper, chopped
2 cups dry white wine
1/2 cup butter, softened
2 tablespoons honey
Zest of 1 orange
10 1/2 ounces baby potatoes, peeled
10 1/2 ounces baby onions, peeled
10 1/2 ounces baby carrots, peeled
1 garlic bulb, cut in half
Let's get Cooking...
Cut the chicken lengthwise and spatchcock it. Place in a large bowl, and top with rosemary, salt, chopped pepper, olive oil and wine. Place in the fridge to marinate for at least 4 hours.
Preheat oven to 350 degrees.
In a small bowl, mix the butter, honey, orange zest and thyme. Set aside.
In a large baking dish, add the baby potatoes, baby onions, baby carrots and garlic halves. Season with salt and pepper. Place the chicken on top of the veggies, rub with the butter mixture, and drizzle with two ladles of the chicken marinade. Cover with tin foil.
Roast in the oven for approximately 2 hours. For the last 30 minutes, remove the tin foil so that the chicken gets golden. Cut chicken into pieces and serve with roasted veggies and reserved marinade drizzled over the top.