Since this year’s Thanksgiving is going to be unlike any other year, we’ve decided to share some non-traditional recipes. Like this AMAZINGLY tasty one pot spatchcocked roasted chicken dish. It’s free from the top 8 allergens (and garlic-free making it FODMAP friendly too). And, this dish doesn’t have to be solely for Thanksgiving, we keep it on rotation for our Sunday family dinners. Give it a go and tag us on instagram in your photos. We’re at @from.scratch.with.love.cooking! Happy Thanksgiving, friends. Thanks for being part of our amazing food allergy tribe.
One Pot Roasted Chicken Recipe
Easy peasy roasted chicken that your family will love!
Ingredients
- 1 Whole chicken, approx. 5lbs.
- 1 1/2 tbsp smoked paprika
- 1 1/2 tbsp dried oregano
- 1 tsp sea salt (you can add more to taste)
- 1 tsp cracked black pepper
- 2 tbsp EVOO
- 1 medium-sized lemon
- 1 lb little fingerling potatoes (all of the veggies are optional, but perfect way to make a one pot chicken dinner!)
- 2 cups fresh broccoli florets
- 3 long carrots , diced
- 1 cup frozen corn (cut) (we use trader joe's frozen corn)
Instructions
- Take the whole chicken from the fridge at least 30 mins prior to prepping (still in the plastic wrap). We like the meat to warm up a bit from fridge temp before I cook it as it helps with the overall process. After letting it sit, remove the plastic wrap and take out any innards. Using sharp kitchen shears, remove the chicken’s backbone. After cutting it out, lay the chicken flat, breast-side up. You may need to push down with some added pressure to make it lay flat. Using paper towels, dry the bird off.
- If using the grill, heat your grill to about 500 (anywhere between 450 – 550 works). If you are using the oven pre-heat your oven to 475 degrees F.
- I liberally season both sides with a mix of smoked paprika, sea salt and dried oregano. I will also use a few turns of cracked black pepper. After seasoning the chicken, I spray EVOO on the top of the chicken and brush it all together.
- We place ours into a 3.5 Qt Le Creuset Braiser. Take a whole lemon, cut it half, and place under the chicken. (you can sneak in veggies here too: I usually place small potatoesm broccoli florets, frozen corn and diced carrots around the edge of the chicken, in the pot.) I add a touch more salt and a spay of oil before putting the pot on the grill.
- GRILLING: Monitor the cooking every 10-15 mins until the internal breast temp reaches 165 degrees F (it will take about 45 min to one hour in total). Be careful as to not take a temp reading too close to the breast bone. If you do that, it will give you a lower temp than the meat.
- OVEN: Cook at 475 degrees F for 25 minutes, then reduce to 425 for about 45-50 minutes until it the chicken reaches 165 degrees. By starting hot then lowering the temp you can get the skin nice and crispy, which in my opinion is the best part of the chicken!
- GRILLLING + OVEN: Once the chicken hits 165, take it out and let it rest at least 15 mins before carving. Two main reasons I like cooking a chicken this way is I feel there is less wasted meat and its much easier to carve up. The legs come off with minimal effort and the breast is easy to slice up. And then, ENJOY!
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