#BUTTERFLIED #ROAST #CHICKEN #ON #VEGGIES
BUTTERFLIED ROAST CHICKEN ON VEGGIES
This week has been the winter break week, aka March Break, for elementary and secondary school kids in Ontario.
Ingredients
Instructions
This week has been the winter break week, aka March Break, for elementary and secondary school kids in Ontario.
Ingredients
- 2 (about 1.6 kg or 3.5 lbs each) butterflied whole chickens (watch the video in our story)
- 2 red bell peppers, roughly chopped
- 1 green bell pepper, roughly chopped
- 1/2 medium red onion, roughly chopped
- 4 cups cremini mushroom, sliced
- 680 g or 1 1/2 lbs creamer potatoes (if you can't find these, use other tiny potatoes with skin on)
- 2 + 2 tbsp olive oil
- 1 tbsp course sea salt
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp red pepper sauce (optional)
- 2 tbsp freshly squeezed lime juice
- 1 + 1 tsp freshly ground black pepper
- 1 tbsp flaked salt
- 1/3 cup fresh parsley, chopped
Instructions
- preheat oven to 350 ºF.
- Place all the the veggies in a large roasting pan.
- Add 2 tbsp olive oil, coarse sea salt, paprika, chili powder, red pepper sauce, lime juice and 1 tsp black pepper.
- Using clean hands, mix everything inside the roasting pan until the ingredients are all coated.
- Rub the chickens in the seasoned veggies until coated.
- Even out the veggies on the bottom of the roasting pan and place the two chickens on top of the veggies side by side.
- Drizzle remaining 2 tbsp olive evenly over the chickens.
- Sprinkle the flaked salt and remaining 1 tsp black pepper evenly over the chickens.
- Place the roasting pan in the oven on the middle rack and roast for 70 minutes at 350 ºF.
