- 1/3 cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon finely grated lemon zest
- 2 teaspoons ground cumin
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (2 1/2 to 3 pound) whole chicken
- 1 pound baby potatoes
- 2 large carrots, scrubbed and sliced
- 2 large parsnips, scrubbed and sliced
- 2 green onions, roughly chopped
- Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
- Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
- Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
- Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
- Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
- Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.
04/19/2018
recipepes.com
Spice Rubbed Flattened Roast Chicken, recipe
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