Lemon Garlic Butter Butterflied Chicken and Veggies

Lemon Garlic Butter Butterflied Chicken and Veggies

This Lemon Garlic Butter Butterfly Chicken and Veggies recipe is one that will knock your socks off even if you're still wearing shoes! Full of flavor, easy to make, and great for meal prep!

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Ingredients:

• 4 pound whole chicken, (patted dry)
• 1/2 teaspoon salt, (more or less - to taste)
• 1/8 teaspoon freshly ground pepper, (more or less - to taste)
• Lemon Garlic Butter:
• 1/4 cup unsalted butter, (softened at room temperature)
• 1 tablespoon olive oil
• 1/2 tablespoon minced garlic, (2-3 cloves)
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon freshly chopped parsley, (or 1 teaspoon dried parsley)
• 1/4 teaspoon salt, (more or less - to taste)
• Vegetables: (see notes below)
• 2 large carrots, (or 3-4 medium, peeled and sliced in fours)
• 8 ounces brussels sprouts, (peeled and sliced in half)
• 1 1/2 pounds red potatoes, (scrubbed and quartered)
• 1 tablespoon olive oil
• salt and pepper, (to taste)
• To Serve:
• lemon wedges
• freshly chopped parsley

Instructions:

1. To a cutting board or large sheet of parchment paper, place the chicken breast-side down with the neck pointed towards you. I find that it is best to use kitchen shears for this first step. Use the shears to cut through the ribs alongside each side of the spine – from the neck down. Once you have removed the spine, either discard or save to make chicken broth/stock. Open the chicken wide. Using a chef’s knife, slice gently down the sternum. You only want to slice through this and not through the rest of the chicken.
2. Flip the chicken over so that it is breast-side up. Using the heel of your hands, gently push the chicken down to flatten it. The chicken needs to lay flat to ensure the entire chicken bakes evenly.
3. Season lightly with salt and pepper, to taste.
4. Gently separate the skin from the chicken to create a pocket for the Lemon Garlic Butter. If you can separate it from the thigh and drumsticks, do so. If not, that’s ok!
5. In a small mixing bowl, combine the softened butter, olive oil, minced garlic, lemon juice, lemon zest, salt, and parsley. Mix to thoroughly combine until no chunks of butter remain.
6. Using a spoon, spread approximately 2/3 of the lemon garlic butter mixture underneath the skin of the chicken, covering as much of the meat as you can. 
7. Spread the remaining mixture over the outside of the chicken, covering the entire top. Spread/massage the mixture around with your fingers if need be.
8. Preheat oven to 425 degrees F. Transfer the chicken to a large prepared sheet pan, lined with parchment paper. While the oven is preheating, prep the potatoes, brussels sprouts and carrots. 
9. In a medium sized mixing bowl, add the prepared vegetables and toss with 1 tablespoon of olive oil, salt and pepper (both to taste). Spread the vegetables around the chicken on the sheet pan.
10. SEE NOTES BELOW ON VEGETABLES.
11. Bake, uncovered, for 40-45 minutes – or until an instant read meat thermometer reads 160 degrees F. When inserting, make sure that you insert the thermometer into the thickest part of the breast of the chicken to ensure it has cooked through.
12. Chicken should reach an internal temperature of a minimum of 165 degrees F for safe consumption. Keep in mind, once removed from the oven, the chicken will continue to cook. Thus reaching the needed 165 degrees F. 
13. Allow the chicken to rest for 8-10 minutes, as this will help the juices and flavors lock in, as well as allow time for the chicken to continue cooking internally. Before slicing, insert the meat thermometer once more into the thickest part of the breast to ensure the internal temperature has reached 165 degrees F.
14. Serve with a lemon wedge and garnished with freshly chopped parlsey. Salt and pepper, as needed.

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