Roast Chicken Over Veggies
“When in doubt, spatchcock it,” says me to myself whenever I’m cooking a whole chicken. Spatchcocking is IT. More surface area for more crispiness and more flavor. I love how the juices and fat from the chicken drips down into the veggies beneath, resulting in tender flavorfulness. This also creates a great sauce to soak up with bread or rice.
By Sarah Gorman
Ingredients
1 head of cabbage (any kind or color will do)
2 bunches of spring onions with small bulbs or one large onion (red, yellow, or white will do)
2 heads of garlic
1 bunch carrots
1 large whole chicken
Olive oil
Salt and freshly ground black pepper
1 tablespoon paprika
1 tablespoon brown sugar
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
First, let’s season that chicken! Remove from bag and dry off with paper towels. Then, spatchcock that thang. If you have never done this before, I suggest consulting Youtube. Basically, you’re opening the chicken for maximum crisping surface area.
Combine 4 teaspoons of salt (1 tsp per lb of bird), 1 teaspoon black pepper, 1 tablespoon paprika, 1 tablespoon brown sugar, and 2 tablespoons olive oil. Mix to create a paste and then smear paste onto chicken. Don’t be afraid to use your hands! You can always wash them after. I suppose you could use a small spatula, but I promise your hands will be more effective.
If you’re preparing your meal now, set the chicken aside. If you’re preparing ahead of time, refrigerate and try to cook it within 24 hours.
Preheat oven to 450. Slice cabbage into quarters. Slice quarters in ½ in thick slices and arrange in cast iron skillet or baking dish with high sides.
Slice onions in ½ in thick slices and wedge in between the cabbage. Slice whole garlic cloves in half and place in skillet. Slice carrots into thick ribbons and weave throughout cabbage. See image for example. Drizzle everything with olive oil and admire your work!
Place chicken atop your vegetable masterpiece and put the skillet in the oven. Roast for about an hour - or until the thickest part of the leg reads 165. Rest for about 15 minutes, carve and enjoy!
Serve over rice to sop up all the saucey goodness!
