spice rubbed flattened roast chicken

Ingredients

• Servings: 6
• 1/3 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
• 1/2 teaspoon salt
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c). blend spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
• place chicken, back-side-up, with neck facing away on a cutting board. use a chef's knife or poultry shears to cut along each side of the backbone. remove and discard backbone. turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. place chicken, cut-side-down in a roasting pan.
• melt 3 tablespoons (45 ml) butter mixture; toss with potatoes, carrots, parsnips, and green onions. scatter around chicken.
• carefully loosen skin over breast meat, legs, and thighs using fingertips. spread remaining butter mixture evenly under and over skin of chicken.
• roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees f/74 degrees c in thigh and breast meat).
• cover and rest for 10 minutes. carve chicken into portions and serve with vegetables.