Spatchcock Herb Roasted Chicken & Vegetables (Autoimmune Paleo)

There is no greater comfort food for me than roasted chicken.  Though for others it may be mac and cheese, pizza, or a big bowl of hearty soup, there is just something about a succulent roast chicken with crispy skin that gets me every time.  This may have something to do with the fact that my mother has been preparing roast chicken since I was young.  It was always the go-to meal before sending my brothers and I off to youth group on Wednesday nights, that always left us happy and satisfied.  Another "comfort food" of mine is roasted root vegetables.  With 10x the amount of flavor than regular, white potatoes, roasting a medley of squash, carrot, and onion, is the perfect compliment to a juicy chicken leg.  Out of all of the winter squashes, kabocha has to be one of my favorites (that and delicata).  Despite looking more like a green pumpkin than an edible vegetable, this Japanese squash has a sweet, nutty flavor slightly like sweet potato.  One reason that I love this squash is, much like delicata, you can keep the skin on while roasting.  This means, not only is prep time saved, but the hassle of peeling a seemingly impossible object the size of your head, is completely eliminated. Packed with extraordinary amounts of vitamin A, as well C, D, and iron, kabocha squash is also half the amount of carbs as butternut squash, perfect for those following a ketogenic approach to Paleo-Primal. 

While a spatchcocked chicken may not exactly look all that pretty, the fact that preparing the bird in such a way cuts the cooking time in half, is completely worth the odd appearance.  By stuffing the chicken's skin with lemon slices before cooking, the meat become infused with flavors and extra moisture.  Not only that, but by cooking the bird on a rack over the vegetables, savory drippings spread throughout the entire dish, making for a perfect sauce.  Of course, if your chicken is smaller and (or) bigger than 3-4 pounds, simply adjust the cooking time accordingly.  All in all, this dish was a big crowd pleasure, as I served it to a table full of extra friend and family members that were spending the night.  Please enjoy! 

Spatchcock Roast Chicken & Vegetables 
Print Recipe
Ingredients
(Serves 5-6)

• 1, 3-4 lb roaster chicken
• 2 lb kabocha squash (about 4 cups)
• 2 medium sized onions (about 1 1/2 cups)
• 1 cup carrots - cut into chunks
• 1 medium sized lemon
• Zest of 1 lemon
• 2 tbsp fresh thyme 
• 2 tsp ground sage
• 2 tbsp sea salt
• 3 tbsp avocado oil + more for brushing

Vegetables

• Using a sharp cutting knife, slice the squash in half on either side of the stem.

• Cut the larger half in two, making three large chunks of squash.
• With a spoon, remove seeds and inner flesh of the squash.

• Cut each third in half, and then into smaller, like sized chunks, placing in a large roasting pan.

• Next, peel and cut onion carrots into chunks, tossing in with the squash. 

• Coat the vegetables with 3 tbsp of oil, sprinkle with 1 tbsp of sea salt, and set aside while preparing the chicken.

Chicken

• To save on clean up time, line your cutting board with plastic wrap and paper towels.
• Rinse chicken under cool water, removing any innards, and patting dry with a paper towel.
• Place your chicken on a prepared cutting board breast side down.

• Using a sharp carving knife or pair of kitchen sheers, cut straight across against the backbone, starting on the thigh end.

• Turn chicken around do the same, cutting along the back bone until full detached from the bird.

• Remove the backbone completely and reserve for later stocks or bone broth. 

• Flip the chicken over, pressing down to flatten.

• Preheat oven to 400 degrees.
• Place spatchcocked chicken on a roasting rack that fits into or over your roasting pan.

• Zest lemon and then cut it into 8 thin slices.
• Stretching the skin away from the chicken, place 4 slices of lemon on each side of the chicken.

• Brush a few tbsp of oil over chicken and sprinkle evening with 1 tsp sea salt.
• In a small bowl, combine sage, chopped fresh thyme, remaining 2 tsp of salt, and zest of one lemon.

• Rub the herb mixture evenly over the chicken. 

• Place chicken in preheated oven and bake 1 hour, until the internal temperature reaches 165.
• Cut into desired portions, serve with roasted vegetables, and enjoy!

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Psalm 62:8 "Trust in Him at all times, O people; pour out your hearts to Him, for God is our refuge."