#Chicken #and #easy #vegetables #with #garlic
Chicken and easy vegetables with garlic
This butterfly chicken with garlic is so easy to prepare and gives the chicken the best taste! It's Whole30, Paleo, Keto, name it because it's just chicken and a good old-fashioned seasoning. Also known as chicken spatchcock, you have an easy chicken recipe on a single-sheet tray. It's a great weekday meal that makes the best leftovers of Whole30!
ingredients
Instructions
This butterfly chicken with garlic is so easy to prepare and gives the chicken the best taste! It's Whole30, Paleo, Keto, name it because it's just chicken and a good old-fashioned seasoning. Also known as chicken spatchcock, you have an easy chicken recipe on a single-sheet tray. It's a great weekday meal that makes the best leftovers of Whole30!
ingredients
- Chicken 4 pounds
- 4 tablespoons of ghee
- 2 tablespoons minced garlic
- 2 tablespoons lemon juice, or 1/2 lemon
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried rosemary
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 cups of golden or red potatoes
- 2 cups Brussels sprouts cut in half
Instructions
- Preheat the oven to 450 degrees. Chicken butterfly by removing the spine and extending flat, chest up. Place the chicken on a ledger plate and tuck the wings under the bird so they do not burn during cooking.
- Place the minced garlic on a cutting board and dilute until you can use the sharp edge of a knife to make a thick paste. Combine this in a small bowl with the ghee and the remaining spices, except the lemon juice
- Rub the mixture over the whole chicken and under the skin, on the breasts and thighs. Reserve 1-2 tablespoons of mixture and set aside.
- Cook the chicken for 15 minutes and remove from the oven. Reduce the heat to 400 degrees F and place the potatoes around the chicken. Sprinkle the potatoes with a pinch of salt.
- With the rest of the mixture, use a spoon to eat the chicken and dab a little on the potatoes. Return to oven and cook another 20 minutes.
- Then place Brussels on the sheet and turn the potatoes over. Mix gently around the vegetables to allow the ghee mixture to slightly coat the Brussels. Squeeze lemon juice over Brussels and potatoes. Return to oven and bake for another 20 minutes or up to 165 degrees F.
- Get out of the oven and enjoy!
