#BUTTERFLIED #ROAST #CHICKEN #ON #VEGGIES

BUTTERFLIED ROAST CHICKEN ON VEGGIES

This week has been the winter break week, aka March Break, for elementary and secondary school kids in Ontario.

Ingredients

• 2 (about 1.6 kg or 3.5 lbs each) butterflied whole chickens (watch the video in our story)
• 2 red bell peppers, roughly chopped
• 1 green bell pepper, roughly chopped
• 1/2 medium red onion, roughly chopped
• 4 cups cremini mushroom, sliced
• 680 g or 1 1/2 lbs creamer potatoes (if you can't find these, use other tiny potatoes with skin on)
• 2 + 2 tbsp olive oil
• 1 tbsp course sea salt
• 1 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp red pepper sauce (optional)
• 2 tbsp freshly squeezed lime juice
• 1 + 1 tsp freshly ground black pepper
• 1 tbsp flaked salt
• 1/3 cup fresh parsley, chopped

Instructions

• preheat oven to 350 ºF.
• Place all the the veggies in a large roasting pan.
• Add 2 tbsp olive oil, coarse sea salt, paprika, chili powder, red pepper sauce, lime juice and 1 tsp black pepper.
• Using clean hands, mix everything inside the roasting pan until the ingredients are all coated.
• Rub the chickens in the seasoned veggies until coated.
• Even out the veggies on the bottom of the roasting pan and place the two chickens on top of the veggies side by side.
• Drizzle remaining 2 tbsp olive evenly over the chickens.
• Sprinkle the flaked salt and remaining 1 tsp black pepper evenly over the chickens.
• Place the roasting pan in the oven on the middle rack and roast for 70 minutes at 350 ºF.

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