Ingredients
– 1 whole chicken (3-4 pounds)
– 2 tablespoons olive oil
– 1 tablespoon salt
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1 pound baby potatoes, halved
– 4 medium carrots, peeled and chopped
– Fresh herbs (like rosemary or thyme) for garnish (optional)
Equipment Needed
– Kitchen scissors or a sharp knife
– Baking sheet or roasting pan
– Parchment paper (optional for easy cleanup)
– Large bowl for mixing
– Meat thermometer
Step-by-Step Instructions
First, let’s prep the chicken. Begin by placing the whole chicken breast-side down on a cutting board. Using kitchen scissors or a sharp knife, carefully cut along both sides of the backbone to remove it. This may feel a little intimidating at first, but it’s so worth it! Once that’s done, flip the chicken over and press down firmly on the breastbone to flatten it. I love this part because it gives me a sense of accomplishment as everything starts to come together. (See the next page below to continue steps…)