Whole roasted chicken would be an easy dinner, if it didn't take so long to cook. Even a small chicken takes an hour and 15 minutes to roast in a hot oven.
But if you have 45 minutes, you can have a simple meal of roasted butterflied chicken with vegetables. And the roasting time includes free time for you to spend with your family or doing chores around the house.
By removing the back bone of the chicken, you can flatten the chicken, shaving more than a half hour off the roasting time. It also makes it easier to season the chicken, inside and out and under the skin. You can either butterfly the chicken yourself (by using kitchen shears to cut on either side of the chicken back bone and removing it, leaving the rest of the chicken intact) or ask the meat department of your favorite grocery store to take out the back bone. I know that Raleys, Whole Foods and Scolari's will do it if you ask, free of charge. If you shop at Whole Foods or the European Food Emporium (formerly Butcher Boy) both on South Virginia, you can purchase organic chicken, a healthier option for you and your family. Organic chicken is also offered at the Great Basin Food Co-op, but check availability first.
Start by preheating your oven to 450 degrees. Transfer the butterflied chicken to a foil-lined roasting pan large enough to hold both the chicken and the vegetables, but shallow enough to ensure the chicken browns well. With the chicken on the roasting pan, pull the skin back and sprinkle the meat with salt, pepper and an herb (optional). If you have a little more time, you can rub the meat with a garlic/herb paste. Pull the skin back in place and either drizzle the chicken with a little olive oil or rub the skin with softened butter (make sure your chicken is dry if you use the butter, otherwise it won't stick). At this point add whatever vegetables you would like to roast with the chicken. Place the chicken in the oven. Roast the chicken until it is golden brown and the juices run clear, about 40 minutes. Remove the chicken from the oven and let it sit for five minutes before cutting it into two breasts/wing pieces and two leg/thigh pieces. Serve.
Your chicken does not have to be roasted plain. To make BBQ chicken or lemon chicken, remove the pan from the oven after 30 minutes and brush the chicken with BBQ sauce or squeeze on lemon juice. Return the pan to the oven and continue to roast until the sauce sets or the lemon permeates the meat, an additional five to ten minutes. You can also season your butterflied chicken by brushing on Dijon mustard and then sprinkling the chicken with fresh breadcrumbs or Panko. Return the pan to the oven and roast until the mustard and breadcrumbs are set, an additional 10 to 15 minutes longer.
Vegetables that roast well and would go wonderfully with your chicken are yellow onions, red bliss or small russet potatoes, Italian plum tomatoes (tomatoes are the only vegetable added partway through the cooking process and not from the beginning), ears of corn and cauliflower. Just drizzle your vegetables with a little olive oil, salt and pepper and they are good to go. Remember to use local fruits and vegetables when possible. Whole Foods and the Great Basin Food Co-op are good sources for local and organic vegetables. When the Farmer's Markets open, you can pick up local produce there also.
For a garlic/herb paste, mix 1 tsp finely grated lemon zest with 2 cloves of minced garlic, 1 1/2 teaspoons of fresh minced rosemary leaves, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl. Spread this onto the chicken meat before you put it in your hot oven. Squeeze the juice from half a lemon onto your roasting chicken at the 30 minute mark, then return it to the oven for another five to ten minutes.
It goes without saying, that you do not need to roast any vegetables with your chicken but can steam a vegetable of your choice, add mashed or boiled potatoes or make a nice spring salad to go with your roasted chicken. Bon Appetit!
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