"Omelet" > wrote in message
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> In article > ,
> "Janet Bostwick" > wrote:
>
>> "Andy" > wrote in message
>> ...
>> > "Janet Bostwick" > wrote in
>> snip
>>
>> >> Try this. It's simple, tasty and quick. Just spatchcock the chicken.
>> >> Tuck the wings up on the back. Rub all over lightly with olive oil.
>> >> Sprinkle with salt, pepper, garlic powder, thyme and rosemary. Cut up
>> >> a couple of carrots and potatoes. (Make sure their surface is dry)
>> >> Toss veggies with olive oil, salt and pepper, garlic powder, thyme and
>> >> rosemary. Place chicken in center of roasting pan and surround with
>> >> veggies. Preheat oven to 450F. Place chicken and veggies in oven for
>> >> about 40 minutes. Chicken and veggies should be nicely browned.
>> >> http://janetbostwick349.fotopic.net/c1380442.html
>> >> Janet
>> >
>> >
>> > Geez... poor chicken!
>> >
>> > Andy
>> Why? Because I pinned his wings back? Or maybe the temp? Might have to
>> watch the roasting time with a chicken that small. . .I think the chicken
>> I
>> did was probably 3-3.5 pounds. That temp. keeps the chicken juicy.
>> Janet
>
> Pretty looking bird! I might have to try that temp. I usually use 375
> degrees and do 10 to 15 minutes per lb.
> --
> Peace! Om
>
Your timing may be right or maybe that bird weighed more. . . I just use my
eyes and an instant read thermometer. The bird is a pretty solid chunk of
meat when spatchcocked and wing tucked and then surrounded by veggies may
prolong the roasting time. The veggies do keep the oven spatter to a
minimum.
Janet