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
- 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.
Ready Time: 1 hr 30 mins
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