Recipe Background
Heavy-Duty Chicken & Veggies doesn't play around when it comes to hunger. Oh, no, no, no. This whole bird is loaded with savory and juicy flavors and a big 'ole side of fresh and tender veggies. It's serious about making sure you have everything you need, and we think it's got that and then some. Don't mess around when it comes to hunger! Heavy-Duty Chicken & Veggies means some seriously delicious business!
Heavy-Duty Chicken & Veggies doesn't play around when it comes to hunger. Oh, no, no, no. This whole bird is loaded with savory and juicy flavors and a big 'ole side of fresh and tender veggies. It's serious about making sure you have everything you need, and we think it's got that and then some. Don't mess around when it comes to hunger! Heavy-Duty Chicken & Veggies means some seriously delicious business!
Ingredients
For the chicken:
- 1/4 cup kosher salt
- 2 teaspoons fresh flat-leaf parsley thyme, rosemary, or savory seasoning, chopped
- 1 teaspoon lemon zest grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon sweet paprika
- 1 (3-4-pound) chicken backbone removed and butterflied
- 3 tablespoons olive oil
For the veggies:
- 2 tablespoons unsalted butter
- 6 baby fennel bulbs cored and cut into 3/4-inch pieces
- 3 medium carrots sliced 1/2-inch-thick
- 1 medium leek white and light green parts only, halved lengthwise and sliced 1/8-inch-thick
- kosher salt to taste
- ground black pepper to taste
- 1/2 cup dry white wine
- 1/4 cup tarragon chopped
- flaky sea salt to taste
Directions
- In a bowl, combine 1/4 cup of the kosher salt, the parsley, the lemon zest, the garlic powder, 1/2 teaspoon of the pepper, the coriander, and the paprika together.
- Rub the spice mixture all over the chicken, taking care to work it into any folds, crevices, or openings.
- Cover the chicken with foil and refrigerate for at least 6 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Drizzle the chicken with the oil and use your hands to thoroughly coat it.
- Heat a 12-inch cast-iron skillet over medium-low heat until it begins to smoke, about 10-12 minutes.
- Add the chicken to the skillet, skin-side down.
- Reduce the heat to low and place a heavy object, such as a foil-covered brick, down the center of the bird and cook until the chicken's skin is crisp and golden-brown, about 12-14 minutes.
- Transfer the heavy object from the chicken, then use tongs to carefully flip the chicken, skin-side up.
- Transfer the skillet to the oven and roast until the chicken's internal temperature reaches 165 degrees F between the breast and the thigh, about 15-25 minutes.
- Transfer the chicken to a large platter and let it rest for 15 minutes.
- While the chicken is resting, in the same skillet over medium heat, melt the butter.
- Add the fennel, the carrots, the leak, the salt, and the pepper to the melted butter and cook, stirring occasionally, until the veggies are translucent and beginning to brown, about 10-12 minutes.
- Add the wine to the veggie mixture and cook, while stirring, until the wine has almost completely evaporated, about 2-4 minutes.
- Transfer the veggies from the heat and stir in the tarragon.
- Sprinkle the veggies with the sea salt.
- Serve the chicken alongside the veggies.
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