Spice Rubbed Flattened Roast Chicken

This Moroccan-inspired roast chicken will become your new favourite Sunday night dinner. Making the whole meal in a roasting pan means you can just pop it in the oven and forget about it!

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 458 Calories

Ingredients

• ½ teaspoon salt
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• ½ teaspoon pepper
• 1 tablespoon minced fresh ginger
• 1 (2 1/2 to 3 pound) whole chicken
• ⅓ cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar
• 1 tablespoon finely grated lemon zest
• 1 pound baby potatoes
• 2 large carrots, scrubbed and sliced
• 2 large parsnips, scrubbed and sliced
• 2 green onions, roughly chopped

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.

Step 2

Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.

Step 3

Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.

Step 4

Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.

Step 5

Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).

Step 6

Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.