Skillet-roasted spatchcocked chicken with harvest vegetables from Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family (page 186) by Tracy Pollan and Dana Pollan and Lori Pollan and Corky Pollan

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Notes about this recipe

  • Eat Your Books

    Seasoned chicken refrigerates overnight.

  • julesamomof2 on November 15, 2021

    I didn't have a skillet large enough for all of the ingredients either, but i did brown the chicken first and then moved everything to a sheet pan for roasting. While I liked the combination of vegetables, the chicken juices made them soft and kind of greasy rather than crisp. The chicken itself was good even though I didn't salt it for the full 6 hours. Probably not a repeat for us.

  • Zosia on March 23, 2020

    I didn't have a skillet large enough for all of the ingredients so I didn't brown the chicken first, just put it in the oven to roast for 15 minutes before adding the vegetables to the sheet pan. Before I did that, I made a paste of some of the rosemary and garlic and rubbed it on the chicken, under the skin as well as on top. The timing worked out quite well as everything was done at the same time. This medley of vegetables was particularly good, especially flavoured with rosemary, garlic and the juices of the roasting chicken.

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