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Crispy Whole Chicken and Vegetables
Crispy Whole Chicken and Vegetables
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Prep Time:
25 minutes
Total Time:
1 hour 20 minutes
Crispy whole chicken roasted on veggies, cooked under a skillet for extra crunch. Juicy and flavorful weeknight dinner.
Ingredients:
  • 1 whole chicken (3 1/2 lb)
  • 3 tablespoons olive oil
  • 2 tablespoons Montreal chicken seasoning
  • 1 1/2 lb baby (B-size) red potatoes, quartered
  • 1 medium red onion, cut into wedges
  • 1 tablespoon chopped fresh thyme leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
Instructions:
  • Preheat the oven to 400°F. Lay the chicken on a cutting board breast side down. Using kitchen scissors, cut along both sides of the backbone from thigh to neck, remove and discard it. Flip the chicken breast side up and flatten the breast area by pressing down with your hand. Rub the chicken with 1 tablespoon of oil.
  • Preheat a 12-inch cast-iron skillet over medium-high heat until it's hot. Lay the chicken breast side down in the skillet. Sprinkle 1 tablespoon of chicken seasoning on the side facing up and place a 10-inch heavy skillet on top to press it down. Cook for 5 to 7 minutes until the skin is golden brown. Remove the smaller skillet and transfer the chicken to a plate.
  • Combine potatoes, onion, 2 tablespoons oil, thyme, salt, and pepper in a medium bowl until well mixed. Spread the vegetable mixture in a single layer in a 12-inch cast-iron skillet. Place the chicken, breast side up, on top of the vegetables and sprinkle with the remaining 1 tablespoon of chicken seasoning.
  • Roast uncovered for 45 to 55 minutes until chicken juices run clear when thickest pieces are cut to the bone (reaching at least 165°F) and vegetables are tender and lightly browned. Optionally, garnish with more thyme leaves.

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