Ingredients:
- One butterflied chicken
- 2 of each color carrots (purple, white, orange)
- Two stalks celery
- 1/2 leek
- 1 onion
- Butter & Olive Oil
- Salt & Pepper
- Rosemary & Lemon
- White wine for sauce (optional)
Directions:
400 deg. F for 60 minutes or fully cooked. What it looks like going into the oven.
- Prepare veggies (quarter onion, chop celery and leeks, peel and chop carrots. Set aside scraps for broth)
- Prepare chicken (stuff the butter under skin, rub with rosemary, salt & pepper)
- Place all ingredients in baking tray with foil or silicone mat.
- (optional: you can place backbone on tray to roast for stock)
- (optional: you can halve the lemon, squeeze the juice and roast the lemon on tray if desired)
- Drizzle olive oil over everything.
- Salt and Pepper veggies.
- Put in oven at 400 deg. F for 60 minutes or until fully cooked.
- Plate food.
- Squeeze lemon on top of meal as desired.
- If making lunches, put the meat on the bottom, then veggies on top to keep meat moist during microwaving.
Sauce
- If you used a lot of fat, pour out ingredients into a large pot, then add a little white wine.
- If there’s stuff stuck to bottom, use the white wine to loosen first.
- Boil off some liquid (reduce). Color should brown a little.
- Drizzle sauce over veggies and meat.
Broth
I use same pot for broth using the roasted backbone and bones from thighs/legs after meal. I also put the veggie scraps from the prep in the pot. Add in seasoning and start your broth.