Wednesday, January 2, 2013

Super simple and SUPER yummy one pan oven roasted chicken and veg!!

Guys, Let me tell you......this is an awesome recipe!! I was watching Cooks Illustrated one night on PBS and this recipe was on. I can't really remember the exact measurements (no worries my measurements were still awesome!) and I changed an ingredient or two to make it Paleo. The whole family dug this meal and my 5 year old went on and on and on about how awesome the chicken was. So lets get started.

Now if you don't really like handling chicken too much you can just buy 2 bone in chicken breasts, 2 bone in chicken thighs and two chicken legs. Or you can save a heck of a lot of money and just buy a whole bird. That way you have some awesome stuff to make bone broth with later!! yum!

Let me give you the low down on how to cut up a chicken. This was not easy for me tonight since my knife was totally dull. Fixed that problem and the hubs already ordered a sharpener online! :)

First things first, cut off the wings. We aren't gonna use this in the recipe so save them for some bone broth.

Flip the bird over and cut out the back bone. I find this easier with kitchen scissors.

Now that the back bone is out, the only thing left holding the leg to the breast is skin so cut the leg and thighs right off.

Now we want to separate the leg from the thigh so flip it over and you will find a line of fat. Cut right on that line and you will find the joint to cut through.

Next use your knife to cut right down the center of the breast bone. This'll take a bit of muscle. 

Now, I didn't get a pic of this but you are gonna CUT EACH SIDE IN HALF AGAIN. So you will end up with four pieces out of these two breasts. Kinda cut toward the fat end of the breast a bit so they will cook evenly. 

You will end up with 8 pieces of chicken....2 legs, 2 thighs, 4 pieces of breast. I have them on paper towels and I will pat the top of the chicken as well so they are dry and will crisp up nice for me. 

Now that you know how to cut up a bird you can make this recipe.

What you need:
8 pieces of chicken cut up as I've shown you
1 yellow onion, cut in wedges
2 cups of brussel sprouts, halved
2 cups of sweet potatoes, cubed
2 cups of carrots, cubed
1 tsp of thyme
1 tsp of rosemary
6 cloves of garlic, minced
1 Tbs of olive oil
salt and pepper to taste

For the herb butter
2 Tbs of ghee, melted
2 tsp of thyme
1 tsp of rosemary
Salt and pepper

Run your knife through all the herbs so they are nice and fine.

Preheat oven to 475 degrees. Yes I know that's hot!! :)

First, make an herb butter to brush on top of the chicken. To make this just melt the two TBS of ghee and add the 2 tsp of thyme and 1 tsp of rosemary.  Add a good pinch of salt and some pepper. Set aside for later.

Chop all of your veggies so they are all in good size chunks and all approximately the same size so they cook evenly. 

Place the veg and garlic in a large mixing bowl and top with olive oil and 1 tsp of thyme and 1 tsp of rosemary. I chopped these very fine before putting them with the veggies. Add a good pinch of salt and pepper. Mix it all together to coat all the veg with the oil and herbs. Add more oil if needed.

Next pour all the veg onto a baking sheet and make sure you place the brussel sprouts in the middle so they will be less likely to burn.

Place your chicken pieces on top of the veg. Since the breast tend to cook quicker place those in the center on top of the sprouts and the rest of the chicken around that.

Now brush your chicken pieces with the herb butter.

Place in the over for 35-40 minutes. And enjoy!

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