• Roasted Butterflied Chicken And Potatoes // Nourish


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Roasted Butterflied Chicken And Potatoes // Nourish


One 3 to 3 1/2 lb whole chicken
2 tbsp oil, divided
1 medium yellow onion, peeled and quartered
3-4 medium carrots, cut into 1 inch chunks
2 medium potatoes, cut into 1 inch chunks
Salt and freshly ground pepper
1 tbsp vinegar
Fresh or dried herbs (thyme, rosemary, marjoram, oregano, etc)


Set oven rack to upper-middle position and preheat oven to 400°F.

Using sharp kitchen shears, remove spine from chicken. Save spine for later use making stock.

Flatten chicken by placing flat skin side up on cutting board and applying firm pressure to breast bone. Rub chicken on all surfaces with 1 tbsp oil. Season generously with kosher salt and ground black pepper and herbs.

Toss vegetables with 1 tbsp of oil, vinegar, herbs, salt, and black pepper. Arrange vegetables around chicken on a foil lined baking sheet or cast iron pan.

Roast until thickest part of breast close to bone registers 150 degrees on a thermometer and joint between thighs and body registers at least 170°F, 35-45 minutes.

Let chicken rest at least 5 minutes then cut into pieces and serve with vegetables.

Serves 4

Nourish Hint
Feel free to use whatever root vegetables you have on hand, such as sweet potatoes, radishes, parsnips, etc. If you have any greens on hand, toss them with oil and add them with about 10-15 minutes left of cooking time. Save the carcass, along with any vegetable trimmings, for making stock.

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