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Spice Rubbed Flattened Roast Chicken
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Try this easy Moroccan roast chicken for a stress-free Sunday meal in one pan. Simply pop it in the oven and let the flavors blend beautifully.
Ingredients:
  • 0.33333334326744 cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoons ground cumin
  • 2 cloves garlic, minced
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 1 (2 1/2 to 3 pound) whole chicken
  • 1 pound baby potatoes
  • 2 large carrots, scrubbed and sliced
  • 2 large parsnips, scrubbed and sliced
  • 2 green onions, roughly chopped
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C). Combine Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until fully mixed; set aside.
  • Lay the chicken on a cutting board, back-side-up, with the neck facing away. Use a chef's knife or poultry shears to cut along each side of the backbone and remove it. Flip the chicken over, turn the legs drumsticks-inward, and press on the breastbone to flatten. Place the chicken cut-side-down in a roasting pan.
  • Coat potatoes, carrots, parsnips, and green onions with a luscious 3 tablespoons (45 mL) of melted butter mixture before placing them around the chicken.
  • Gently separate the skin from the breast meat, legs, and thighs with your fingers. Spread the rest of the butter mixture evenly under and over the chicken skin.
  • Roast for 60 to 75 minutes, basting occasionally, until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat.
  • Let the flavors meld for 10 minutes, then slice the chicken and serve with fresh vegetables.

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