Ingredients
Scale
- 1 whole roast chicken, spatchcock or backbone removed and patted dry
- 1 teaspoon each salt and black pepper
- 1/4 cup olive oil
- 4 tablespoons salted butter
- 1 teaspoon dried thyme
- 4–5 medium carrots, roughly chopped
- 2 medium to large shallots, quartered
- 20 garlic cloves, smashed
- 1 cup chicken bone broth
- parsley, to garnish
Instructions
- Preheat your oven to 420F.
- Place the chicken in a baking dish with high sides. Sprinkle the top of the chicken with the salt ad pepper. Drizzle olive oil on top and dot with the butter. Sprinkle the thyme on top.
- Arrange the carrots, shallots and garlic around the chicken. Pour the chicken bone broth into the dish on the side – not on top of the chicken.
- Roast the chicken for 55 minutes or until the skin has started to come off of the drumsticks and it is toasted brown. Remove from the oven and let sit for 10 minutes, before slicing into.
- Serve with the carrots, shallots and pan sauce.
- Prep Time: 5
- Cook Time: 55
- Category: chicken
- Method: oven
- Cuisine: dinner