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Roast Chicken and Vegetables

Roast Chicken and Vegetables

There’s nothing more down-home than an oven-roasted chicken. Just like mom used to make, the flavors meld in slowly and create the juiciest bird. One thing mom might not have known about is the spatchcock method of preparing the bird. With spatchcocked (or butterflied) chicken, the spine is cut out and the bird is laid flat. This allows for faster, more even cooking and doesn’t dry out the breast meat.

We seasoned our chicken with Casa M Spice Co® Pecking Order®, perfect for roast chicken because it brings out the natural flavors in poultry to give you an absolutely delicious flavor and a beautiful golden-brown crust with help from the turmeric that gives Pecking Order® its golden color. This simple recipe will soon be a favorite in your home!

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice



— Mike Hernandez

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

FEATURED QUOTE

With spatchcocked (or butterflied) chicken, the spine is cut out and the bird is laid flat. This allows for faster, more even cooking and doesn’t dry out the breast meat.

- Mike Hernandez

LET’S GET COOKING

  • 1.

    Chop potatoes, onion, carrots, and asparagus then place on a lined baking sheet.

  • 2.

    Add in olive oil, salt, pepper and Casa M Spice Co® Pecking Order®. Mix well and set aside. These will be placed on the rack underneath the chicken.

  • 3.

    Place oven racks in bottom and middle positions and preheat oven to 500°F.

  • 4.

    Using sharp kitchen shears, remove spine from chicken by cutting along the sides of the spine. If you don't have kitchen shears, use a sharp knife and with the chicken upright, cut down along each side of the spine. Discard spine.

  • 5.

    Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.

  • 6.

    Drizzle chicken with 1 tablespoon olive oil. Rub all over chicken.

  • 7.

    Sprinkle chicken with salt, ground black pepper and rosemary.

  • 8.

    Coat chicken with Casa M Spice Co® Pecking Order®, making sure to distribute seasoning evenly all over skin. Top with chopped parsley.

  • 9.

    Tuck in wings if desired, this helps prevent burning the tips.

  • 10.

    Roast chicken until thickest part of breast close to bone registers 150°F on an instant-read thermometer and joint between thighs and body registers at least 175°F.

  • 11.

    Cook chicken for about 45 minutes. Reduce heat to 450°F if chicken starts to darken too quickly. When the chicken is about 15 minutes in, place the vegetables on the rack below the chicken and cook for about 30 to 40 minutes or until fork tender.

  • 12.

    When chicken is done, remove from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving.

  • 13.

    Serve chicken over roasted vegetables and enjoy!

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