The most cost-effective way to purchase chicken in its whole form. Roasting the chicken with a few added vegetables makes a healthy, tasty, all-in-one dinner that you never get tired of.
- 1 3 lb chicken, rinsed and patted dry -
- 3 Tbsp extra-virgin olive oil, divided use -
- Kosher salt and freshly ground black pepper -
- 2 fennel bulbs, cored, stalks discarded, cut into wedges -
- 2 carrots, peeled and cut into sticks -
- 1½ to 2 lbs baby red potatoes, cut in half -
- 2 cloves garlic, minced -
- 2 Tbsp honey -
1. Preheat oven to 450°F.
2. To butterfly the chicken, cut out the backbone completely using sharp poultry scissors on either side of it (the backbone is attached to the neck).
3. Place the chicken on a rack positioned above a foil-lined roasting pan. Rub skin with olive oil and sprinkle with 1 tablespoon salt and pepper. Place fennel, carrots, and potatoes on the lined bottom of the roasting pan.
4. In a small bowl, combine garlic, honey, and 1 tablespoon olive oil. Smear over chicken and toss with vegetables. Add an additional tablespoon of olive oil to vegetables and toss again to combine. Roast uncovered for 50 to 55 minutes.
5. Baste chicken with pan juices and stir the vegetables halfway through. When done, cover loosely with foil and let rest for 10 minutes.
NOTE: To check chicken for doneness, try piercing chicken between the breast and leg. When juices run clear, the chicken is done.