Roast Chicken and Vegetables.
Spatchcock a whole bird over root vegetables and let Pecking Order deliver crispy skin and juicy meat in one pan
Spatchcock a whole bird over root vegetables and let Pecking Order deliver crispy skin and juicy meat in one pan
Ingredients
For the chicken
- 1 Whole chicken, about 4 to 5 pounds
- 1 Tablespoon olive oil
- 2 Tablespoons Casa M Spice Co® Pecking Order®
- 1 Teaspoon Kosher salt
- 1 Teaspoon ground black pepper
- 1 Teaspoon chopped fresh parsley
- 1 Teaspoon dried rosemary
For the vegetables
- 1 Pound fingerling potatoes, washed and cut ¼ inch thick, in any shape you prefer
- 1 Medium onion, roughly chopped (about 1 cup)
- 2 Medium carrots, peeled and chopped (about 1 cup)
- 1 Cup fresh asparagus or green beans
- 1 Teaspoon Casa M Spice Co® Pecking Order®
- 1 Teaspoon Kosher salt
- 1/2 Teaspoon ground black pepper
- 1 Tablespoon olive oil
Method
-
01
Prep the vegetables
10 minCut potatoes ¼ inch thick, chop onion and carrots into bite-sized pieces. Uniform sizing means everything finishes cooking at the same time.
-
02
Season the vegetable bed
2 minToss vegetables with olive oil, salt, pepper, and Pecking Order on a foil-lined baking sheet. These go on the lower rack and catch all the chicken drippings — pure flavor.
-
03
Heat the oven
15 minPosition racks in bottom and middle positions, then preheat to 500°F. High heat is what gives you that crispy skin and caramelized vegetables.
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04
Spatchcock the chicken
5 minUsing kitchen shears or a sharp knife, cut along both sides of the spine and remove it completely. Spatchcocking exposes more skin to direct heat and cooks the bird faster and more evenly.
-
05
Flatten and position
3 minPlace chicken skin-side up on a cutting board and press down firmly on the breastbone until it cracks and flattens. Transfer to a wire rack in a foil-lined pan with breasts centered and legs toward the edges.
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06
Oil and season the bird
2 minDrizzle chicken with olive oil and rub it all over, then season with salt, pepper, and dried rosemary. This base layer sets you up for the main seasoning.
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07
Apply Pecking Order
2 minCoat the chicken generously with Pecking Order, working the seasoning evenly across all the skin. Finish with fresh parsley for a bright color and fresh bite.
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08
Tuck the wings
1 minFold wings under the body to protect the tips from scorching. This keeps the whole bird cooking evenly without any burnt edges.
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09
Roast the chicken
45 minStart at 500°F skin-side up. At the 15-minute mark, slide the vegetable pan onto the lower rack. If the bird starts darkening too fast, drop heat to 450°F — you're after golden-brown skin and cooked-through meat, not charcoal.
-
10
Check for doneness
Probe the thickest part of the breast near the bone for 150°F and the thigh joint for at least 175°F. These temps guarantee juicy meat and safe eating.
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11
Rest the bird
5 minTransfer chicken to a cutting board, tent loosely with foil, and let it sit. Resting redistributes the juices back into the meat so you don't lose them when you carve.
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12
Carve and serve
5 minSlice the chicken into quarters or smaller pieces and plate it over the roasted vegetables. Let the pan drippings and caramelized vegetables do the talking.
From Mike's Notebook
Cut vegetables ¼ inch thick so they finish cooking with the chicken, not before or after.
Pat the spatchcocked chicken completely dry before seasoning; moisture stops browning and traps steam.
Nestle the chicken skin-side up directly on the vegetables so rendered fat bastes them as it roasts.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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