Skip to content Skip to sidebar Skip to footer

#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

  • 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.