Recipe Station

Here's everything you need to make this hearty roasted chicken dish. You don't have to butterfly the chicken, but if you don't it will take longer to cook.

Let's Get Started…

Ingredients To Gather:

• 1 whole chicken rinsed and pat dry (3 to 4 pounds)
• 2 tablespoons vegetable or canola oil
• 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• Roasted Vegetables
• 2 small onions, peeled and quartered
• 3 to 4 carrots, peeled and cut into 1-inch chunks
• 2 medium potatoes, cut into 1-inch chunks
• 1 tablespoon vegetable or canola oil
• 2 teaspoons finely chopped fresh rosemary (or 1/2 teaspoon dried)
• 1/4 teaspoon kosher salt
• Freshly ground black pepper

For The Roasted Lemon Vinaigrette:

• 2 lemons, halved
• 1 teaspoon Dijon mustard
• Olive oil
• Kosher salt and freshly ground black pepper

Directions To Follow:

1. Heat Oven
   Heat oven to 400 degrees F (205 degrees C). Line a large rimmed baking sheet with aluminum foil.
   Prepare Chicken
   Position the chicken so that the back is facing up and the drumsticks are pointing towards you. Using poultry or sharp kitchen scissors cut down one side of the backbone. Then, cut down the other side of the backbone, removing it completely. (You can reserve the backbone for stock later).
2. Now flip the chicken and press it down towards the work surface so it flattens slightly.
   If wet, pat chicken dry with paper towel then rub both sides of the chicken with the oil, rosemary, salt and freshly ground black pepper. Place chicken breast-side up on baking sheet. Then, tuck the wings under the chicken.
3. Prepare Vegetables
   Toss vegetables with 1 tablespoon of oil, rosemary, salt and black pepper. Arrange vegetables around chicken on baking sheet.
4. Roast Chicken and Vegetables
   Place halved lemons, cut side up, around vegetables and chicken then roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 1 hour.
   After 30 minutes of roasting, rotate the baking sheet so the chicken cooks evenly.
   Once roasted, transfer chicken to a cutting board, cover loosely with aluminum foil then let rest about 10 minutes.

Now all you need to do is make the roasted vinaigrette. To do this, squeeze juice from roasted lemons using tongs into a small bowl. If there's any juice left on the baking sheet, pour it into the bowl as well and then add mustard. Now, whisk the mixture and add salt, pepper and oil to taste. Cut the chicken into slices or quarters and then serve with the vegetables and vinaigrette.

Finished!

Gourmet taste without the effort! We like this recipe because while it's great as a main course, you can also use the roasted chicken in other dishes such as soup or chicken salad. We do love a dish that has versatility! Tell use about your favorite ways to serve roasted chicken below.

Article Source: Inspired Taste