Daniela Galarza of the Washington Post shared this recipe inspired by British author Diana Henry’s cook book “Simple: Effortless Food, Big Flavors.” Diana’s first child knocked her for a loop with constant crying; she lived on take out pizza and wondered if she’d ever cook again. We can relate! So low effort recipes full of flavor became her focus.
Maple syrup and mustard brushed on the chicken at beginning and end will form a wonderful gravy at the bottom of the pan, along with the juices of the carrots and onions nestled under the bird. We loved this dinner, and the lunch I just finished of leftovers was just as delicious. I only wish I’d cooked more of the vegetables! The only tricky part is spatchcocking the chicken, which means removing the backbone with kitchen shears and pressing the bird flat. It cooks faster and more evenly and no doubt your butcher would be happy to do it for you (although I kind of get a kick out of doing it myself.) This is a definite keeper!
1 bunch small carrots (1 pound total) trimmed, scrubbed and very roughly chopped
2 small yellow onions (10 ounces total), cut into eighths
1 Tbs. olive oil
2 Tbs. unsalted butter, melted
2 Tbs. Dijon mustard
2 Tbs. maple syrup
1 Tbs. finely chopped thyme or rosemary leaves
One (3 1/2 to 4-pound) whole chicken
1 tsp fine salt, more as needed
1/2 tsp. freshly cracked black pepper, plus more as needed
Position a rack in the middle of the oven and preheat to 425 degrees. Spread the carrots and onions on a large, rimmed baking sheet. Drizzle with the oil and toss until lightly coated.
In a small bowl, use a pastry brush to combine the melted butter, mustard, maple syrup and chopped thyme or rosemary.
Spatchcock the chicken: Set the chicken, breast side down, on a cutting board. Remove the giblets, if included. Using sharp kitchen shears, cut along both sides of the chicken’s backbone and remove it. Turn the bird breast side up and use the heels of your hands to press down on the breast bone, flattening it slightly. Trim excess fat, if desired. Pat it dry and season it on all sides and in all crevices with salt and pepper. Lay it over the vegetables on the baking sheet, breast side up. Lightly brush the chicken all over with the maple-mustard mixture and slide it into the hot oven, with its legs facing the back of the oven.
Roast the chicken for 30 minutes, or until it begins to brown. Using tongs, toss the vegetables so they brown evenly. Baste the chicken heavily with the maple-mustard mixture, then roast 5 minutes. Baste it with the remaining mixture, and then roast for another 5-10 minutes, or until a thermometer inserted in the thickest part of the thigh reads 165 degrees and the juices run clear. Let the chicken rest for 5 to 10 minutes before carving. Serve with onions and carrots on the side. Serves 4.
Note: My chicken was 5 pounds so needed to cook longer. I doubt if Diana Henry would have done the double basting at the end with her screaming baby, and think it worked just fine to baste just once with all the remaining mixture towards the end. Frozen brown rice from Trader Joes heated for 3 minutes in the microwave was just perfect for these wonderful juices.
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