Remember that technique I showed you that lets you roast a whole chicken in nearly half the time? That’s right. It’s called spatchcocking, and it essentially involves cutting the chicken, then pressing it flat so it cooks evenly and super fast — in about 35 minutes. Today, I’ll show you how to make another spatchcocked chicken that I promise you’ll love. What’s so great about it? It calls for roasting the chicken on top of the potatoes and veg in a broiler pan so that they’re flavored with the chicken drippings as they all cook together. Smart, right? Click on through and watch how easy it is!
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1 whole chicken (3 1/2 to 4 pounds)
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch-thick rounds
1 large red onion, cut crosswise into 1/2-inch-thick rounds and separated into rings
1 bunch watercress (3/4 pound), thick ends trimmed
1 tablespoon fresh orange juice
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Per serv: 557 cal; 27 g fat; 47 g protein; 34 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Quick-Roasted Chicken with Potatoes, Onions, and Watercress | Everyday Food with Sarah Carey