When removing the backbone from the chicken, save it in the freezer and use it to make a stock at no extra cost.

Equipment Needed

Measuring cups and spoons, knife, cutting board, large roasting pan, blender and a baking sheet


Wash and peel the vegetables, chop them into 1 inch pieces and place in the roasting pan.

Remove the backbone from the chicken and set aside. Butterfly the chicken so both halves are sitting flat and set aside on a separate baking sheet.

In a blender combine fresh herbs, garlic, olive oil, season with salt and pepper and pure until coarsely combined. Slather this mixture all over both sides of the chicken and on the vegetables.

Mix the vegetables thoroughly then place the whole chicken skin side up on top of the vegetables. Let rest in the fridge for two hours.

Preheat the oven to 350°. Cook the chicken and vegetables uncovered for 60-90 minutes (depending on the size of your bird) basting the chicken and stirring the vegetables at the 45 minute mark.

Let the whole pan rest outside the oven for 20 minutes covered with foil before serving.