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Whole Roasted Chicken with Potatoes, Carrots & Fennel

This is an easy, simple recipe for a whole roasted chicken with vegetables. The spatchcock technique ensures juicy meat and seasoned, crispy skin alongside delicious roasted carrots, potatoes and fennel for a nourishing, wholesome meal the entire family will love.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 5

Ingredients
  

  • 1 lb baby potatoes
  • 4 large carrots
  • 1 white onion
  • 2 bulbs fennel
  • 1 tbsp Italian seasoning
  • 1 3-4 lb whole chicken
  • 3 tbsp poultry seasoning
  • 2 tsp salt (if not included in poultry seasoning)
  • 2 tbsp butter or oil
  • 1 lemon

Instructions
 

  • Roughly chop all veggies into equal-sized pieces and place in the bottom of baking pan or cast-iron skillet.
  • Drizzle with avocado or olive oil and season with 1 tbsp Italian seasoning and a pinch of salt and pepper.
  • Preheat oven to 425.
  • Remove chicken from packaging and pat dry with a paper towel. Remove the neck part and gizzards.
  • Flip the chicken over so that it is breast-side down. Using strong kitchen shears or poultry shears, cut on either side of the backbone to remove it, from the tail to the neck. Do one side at a time. It shouldn’t be very difficult to cut through the skin/bones if you are in the right spot.
  • Flip the chicken back over so that it is breast side up and continue to pat dry with a paper towel if needed. Press down on the breastplate until you hear a “crack” and the chicken lays flat.
  • Coat the chicken with 2 tbsp melted butter or oil.
  • Season the chicken with 3 tbsp poultry seasoning, or use an Italian or Tuscan seasoning that you have on hand.
  • Place the chicken either directly on top of the veggies or on a baking rack in the baking pan.
  • Roast the chicken until the internal temperature of the thickest part of the breast is 145 degrees.
  • Rest for 20-30 minutes before carving.