This festive herb-roasted chicken is perfect for Thanksgiving, Christmas, or any cozy weekend dinner. Don’t worry about messing it up — by butterflying the chicken, you get perfectly even roasting, juicy meat, and crispy skin every single time. Just grab your Flambo Skillet and let the oven do the magic!
Instructions:
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Prepare the Marinade:
• In a small bowl, mix Italian herbs, paprika, garlic powder, black pepper, salt, sugar, honey, and olive oil
• Stir until well combined and set aside
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Butterfly the Chicken:
• Place the spring chicken breast-side down on a cutting board
• Using kitchen scissors, cut along both sides of the backbone and remove it
• Flip the chicken over and press down on the center of the breastbone with your palm until it cracks and flattens
• Pat the chicken dry with paper towels
• Rub the marinade all over the chicken, including under the skin and inside the cavity
• Marinate for at least 30 minutes, or refrigerate overnight for deeper flavor
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Prepare the Vegetables:
• Preheat the oven to 190°C (375°F)
• Dice the onion, cut the carrot into thick slices, and chop the potatoes into chunks
• Halve the Brussels sprouts and cherry tomatoes
• Slice the whole garlic bulb in half crosswise
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Assemble and Roast:
• In your Flambo Skillet, spread the onion, carrot, and potato in an even layer
• Lay the marinated chicken on top, skin side up
• Arrange the Brussels sprouts and cherry tomatoes around the chicken
• Add the halved garlic bulb to the pan
• Roast in the preheated oven at 190°C (375°F) using convection setting for 30 minutes
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Rest and Serve:
• Once done, remove from the oven and let rest for 5–10 minutes
• Carve and serve directly from the skillet — enjoy!