Name: Moroccan-inspired Flattened Roast Chicken
Prep time: 20 min
Cook time: 1 h
Yield: 6 servings
Ingredients: ⅓ cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar; 1 tablespoon minced fresh ginger; 1 tablespoon finely grated lemon zest; 2 teaspoons ground cumin; 2 cloves garlic, minced; ½ teaspoon salt; ½ teaspoon pepper; 1 (2 ½ to 3 pound) whole chicken; 1 pound baby potatoes; 2 large carrots, scrubbed and sliced; 2 large parsnips, scrubbed and sliced; 2 green onions, roughly chopped

Ready in: 1h 30 mins

Serves: 6 servings

Ingredients: 12

This Moroccan-inspired roast chicken is a delightful dish perfect for a leisurely Sunday night dinner. The recipe allows you to prepare the entire meal in a single roasting pan, making it a convenient and flavorful option for a cozy evening at home.

Ingredients

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

Instructions

1.	Begin by preheating the oven to 400 degrees F (200 degrees C). In a bowl, combine Gay Lea Spreadables Butter with Cinnamon & Brown Sugar, fresh ginger, lemon zest, ground cumin, minced garlic, salt, and pepper until well blended. Set this flavorful butter mixture aside.
2.	On a cutting board, place the whole chicken back-side-up with the neck facing away. Using a chef's knife or poultry shears, carefully cut along each side of the backbone and discard it. Turn the chicken over, position the legs drumsticks-inward, and flatten by pressing on the breastbone. Transfer the chicken, cut-side-down, to a roasting pan.
3.	Melt 3 tablespoons (45 mL) of the prepared butter mixture. Toss the baby potatoes, sliced carrots, parsnips, and chopped green onions with the melted butter. Spread the vegetables around the chicken in the roasting pan.
4.	Gently loosen the skin over the breast meat, legs, and thighs of the chicken using your fingertips. Spread the remaining seasoned butter mixture evenly under and over the skin of the chicken.
5.	Roast the chicken in the preheated oven for 60 to 75 minutes, basting occasionally, until an instant-read thermometer registers 165 degrees F/74 degrees C in the thigh and breast meat. Once cooked, cover the chicken and let it rest for 10 minutes before carving into portions. Serve the succulent chicken alongside the roasted vegetables.

Published on Jul 18, 2024 by Luminița