Samstag, 15. November 2014

Butterflied chicken with oven baked vegetables

Today I prepared chicken, butterflied and placed on a bed made of vegetables. This dish will do all the cooking on it's own, easy.
The chicken was not that big, but raised organic, running around all day. Hopefully such a nice chicken life ended in a fine meal:

my share, a small piece of breast, vegetables, broth
For Preparation:
Just cut the chicken backbone out using a well-honed and heavy kitchen knife and flatten the chicken (I also removed the small rib bones attached to both backsides). Trim and peel, slice the vegetables:
  • 5 potatoes, cut into small wedges, 
  • 6 slender "baby" carrots just split lengthwise
  • 15 baby* onions, peeled
  • 3/4 butternut squash, cut into bigger wedges
  • 1 handful cherry tomatoes, halved
  • 2 red bell peppers, cut into bigger chunks
  • 2 sweet chocolate chili peppers, quartered
  • 3 jalapeno chili peppers, sliced into rings
  • 2 garlic gloves
  • a few sage leaves, a sprig thyme
*)To peel very small baby onions - I don't know the english name for those kind of onions, in german they are called pearl onions, it is best to soak the bulbs in hot water, just for a few minutes, rinse with cold water and peel the brown now soft outer skin. (By the way the chili peppers were home grown)

Place the vegetables into a deep baking dish, add the herbs, sprinkle with
salt, dash olive oil, very good pinch mexican spice mix (all-spice, cinnamon, pepper, chiliflakes)
place the chicken skin-side up on the vegetables rub with salt and mexican spice mix and sweet paprika (1 tablespoon).  I also placed the backbone into the dish, for a better broth - be seen at the upper side.


Place the baking dish into the oven at 200 C and roast for 15 minutes, add 500 ml water and let roast for 30 - 40 more minutes (depends on chicken size). Stir the vegetables 2x during this time and laddle some of the broth over the chicken once in a while but not during the last 8 minutes.
Ready to be served. The meat should be juicy and tender (when a tooth pick is poked into the thickest part of a chicken thigh and juices are running clear the chicken meat is done) , the potatoes should be soft. Believe me, the broth is just heavenly, maybe adjust the seasoning but usually it is just fine.

Husband had 1 thigh and I had some of the breast meat: