**The Art of Roasting a Chicken with Seasonal Ingredients**

When it comes to cooking a chicken, there's something special about roasting it with fresh seasonal ingredients. The aroma of garlic and thyme wafting from the oven is sure to tantalize your taste buds. In this article, we'll take you through the process of preparing a delicious roasted chicken using simple ingredients.

**Preparation is Key**

The first step in preparing our roasted chicken is to prepare the ingredients. We start by sprinkling garlic and thyme over the vegetables. "You want to make sure the garlic is right underneath the chicken because it will burn if it's not," explains the chef. "Burnt garlic is not good, so we need to get it underneath the chicken." The herbs are then poured over the vegetables, creating a flavorful base for our roasted chicken.

**The Magic of Spatchcocking**

One of the secrets to cooking a delicious roasted chicken is spatchcocking. This involves removing the backbone and flattening the chicken, allowing it to cook more evenly. "This allows the chicken to cook faster and more evenly," explains the chef. "It's also much easier to get to 165 degrees Fahrenheit, which is the safe internal temperature for poultry." The chicken is then seasoned with salt, pepper, and lemon zest, ready to be placed in the oven.

**Baking to Perfection**

The roasted chicken is then baked in a hot oven at 400°F for about 45 minutes to an hour. "You need to check the chicken's temperature frequently," advises the chef. "You want it to reach 165 degrees Fahrenheit, but not overcook it." The chicken is also checked for caramelization and browning, which adds texture and flavor to the dish.

**Cutting and Serving**

Once the chicken is cooked, it's time to cut it up. The chef uses a pair of scissors to carefully cut through the skin and separate the leg from the breast. "You can also use a knife, but I prefer my scissors," she says with a smile. The chicken is then cut into even-sized pieces, perfect for serving.

**Finishing Touches**

To finish our roasted chicken dish, we add a squeeze of fresh lemon juice over the top. "This adds a burst of citrus flavor and helps to keep the chicken juicy," explains the chef. We also sprinkle some chopped herbs over the top, adding freshness and color to the dish. The final touch is a drizzle of olive oil over the chicken, which brings everything together.

**A Delicious and Easy Recipe**

Our roasted chicken recipe is a perfect example of how simple ingredients can come together to create something truly delicious. With just a few fresh herbs and some lemon juice, we've created a flavorful and moist dish that's sure to please even the pickiest eaters. Whether you're a seasoned chef or a beginner cook, this recipe is perfect for anyone looking to try their hand at roasting a chicken.

**Tips and Variations**

If you want to add some extra flavor to your roasted chicken, consider adding some chopped shallots or garlic to the pan before cooking. You can also use different types of herbs and spices to give the dish a unique twist. And if you're looking for a vegetarian option, simply omit the chicken and add more vegetables to the pan.

**Conclusion**

Roasting a chicken with seasonal ingredients is a simple yet delicious way to cook a meal. With just a few fresh herbs and some lemon juice, we've created a flavorful and moist dish that's sure to please even the pickiest eaters. Whether you're a seasoned chef or a beginner cook, this recipe is perfect for anyone looking to try their hand at roasting a chicken.

**Get the Recipe**

Want to try our roasted chicken recipe for yourself? You can find the recipe on kosher.com by clicking here. And don't forget to follow us on social media for more delicious recipes and cooking tips!

"WEBVTTKind: captionsLanguage: enyou're not going to want to miss this one i'm naomi nachman and this is sunny side up i have another really exciting show today and i'd like to welcome my friend at whoever got dinner from homegrown kosher welcome over hi naomi i love to talk about food from when you grow it until you eat it like from farm to table exactly except the farm and the table are both by my house oh i love that so i have chickens for eggs as you know you've come to visit my chickens that's not the chicken that we're eating today by the way those are different chickens i grow all kinds of things and i also talk about where your food comes from i think it's so important for people to be connected with their food people are so disconnected today i'd like to work with simple seasonal ingredients and that's what i'm doing today i'm really excited and we're going to learn today how to spatchcock a chicken well spatchcocking a chicken also known as butterflying ah is a way to have the chicken cook whole but evenly so you've got two types of meat over here on this chicken you've got the breast meat which you don't want to overcook or gets dry okay and it needs to cook for less time usually then the thigh and the legs so when you spatchcock a chicken you're going to cut out this backbone and spread it open so the breast is in the center and the legs are on the outside those will get more of the heat of the oven and cook to a higher temperature while this does not overcook so it makes a delicious juicy chicken exactly and being that this is on the bone and this is more spread out the bone insulates oh and that keeps this from getting too hot and overcooking what you don't want to do when you spatchcock a chicken is cut over here this is the breast meat this you want to keep down on your cutting board and you're going to cut out the backbone sometimes by the way everyone should know that the neck isn't there sometimes that'll be cut off and they'll sell it separately as next when you buy a whole chicken so if you don't see a neck don't worry as long as you've got the legs on the side like this up and the bottom over here then you're going to cut this backbone out okay okay are there any tricks i need to know about this like what kind of would you use scissors would you use a knife like is there anything we need to know just start cutting in um a good pair of kitchen scissors it doesn't need to be expensive this one's just kitchenaid i've ordered on amazon for like 10 dollars but it's good that it should be sharp so if you're just a sharp pair of scissors a sharp pair of scissors you can do it with a knife but don't it's easier okay scissors wow look how easy that goes through ah there you go got one side okay now but do you see how we're getting this backbone here careful naomi i'm not going to let you cut my fingers can i pick this up yeah and and a good chef wastes nothing oh we can make stuff we can make throw this in the freezer um and throw it in our chicken soup for shabbos what we're going to do is flip this over now now we need to break this bone to flatten it out i like to make a little cut over here with the knife which makes it easier to do what we're trying to do now if you're really the little incision little incision if you're really big and tall and strong which i'm you know then you can just but i'm not that tall so it's easier you want to do it okay i'm ready one go for it three there it is oh you hear that crack oh that was awesome that's it that's all you need to do to spatchcock a chicken that's it okay hoover what are we gonna do with this chicken so i'm all about using real ingredients preferably seasonal ingredients and letting them shine i've got here some carrots and some new potatoes really really tiny ones nude they're like itty bitty tiny baby baby potatoes and i have some shallots we're going to be using some whole sprigs of time under the chicken but in here i'm giving you a job right oh i love jobs what am i doing you are pulling the leaves off of the time okay so when i pull the leaves off the time i'm actually going to go against the grain see what i'm doing while you do that i'm going to zest the lemon using lots of fresh herbs now we're putting the lemon zest in with the fresh herbs mix it together okay we're gonna save this lemon for later on okay okay now we've got our garlic and we need to smash these cloves i just peeled them with the side of a knife you're releasing the allicin and the garlic which is the flavor and aroma compounds and that's going to go under the chicken also and season the chicken from inside so here's the thing with these carrots you don't want any part of the carrot to be thicker than half an inch because otherwise they won't cook at the same rate as the chicken you always want to have even cuts for even cooking and these are also very long so i'm going to cut them in half now this part i can just cut like that and look how beautiful the color is inside it's beautiful i love purple carrots god is an artist this one i'm going to not just cut in half but i'm also going to cut it like this so it's about the same size as these so we want to go for even cuts exactly and i love colorful carrots like these so beautiful because carrots weren't actually even originally orange that's just the most available color today carrots were originally white then they were purple and yellow and only then were they orange no way mind blown wow okay so what's next all right we're gonna pour all these vegetables onto the sheet oh just scatter them around just go we're going to mix them so this is fun that's it mix them all up all right we're going to add olive oil it doesn't matter that we're overcrowding the pan that's fine we're going to spread it out in an even layer and then afterwards we season it and the chicken's gonna go on top of them and then the delicious juices from the chicken are gonna drip onto the carrot the potatoes and the shallots and season them also okay let's go so we need to pour about two tablespoons of olive oil on here you can measure i never do i eyeball a little yeah that's about one and it's about two you can add a little more if you think you need it and mix it up okay and while you do that i'm gonna add the salt and pepper okay and just mix it all in and make sure that the bottom of the sheet pan gets coated with oil if you need a little more oil then you can add a little bit more and all the vegetables are coated in the olive oil the salt and the pepper oh this is gorgeous for this recipe it's okay that you're crowding it if you were just making roasted carrots you wanted each carrot crisp and caramelized then you would not want to be this crowded but you're sort of using the vegetables as like a rack for the chicken and getting all the flavor of the chicken you won't get that same caramelization on the vegetables and on the chicken if for some reason you i don't know you were dropped in the middle of nowhere and all you had was a disposable pan it would probably need to cook for a lot longer before we do that you gotta get the thyme sprigs the whole ones all of them and put them in the center a prop the chicken's going to be in the center we can move them around later you just want them in the center where the chicken would go exactly and the garlic cloves that we smashed before okay now smashed cloves beautiful oh i'm so excited about this hoover it's beautiful it's so pretty okay now let's move the chicken back over here we're back to our chicken okay we're going to i'm going to pour and you're going to rub olive oil into both sides of the chicken rub it in and under the skin you'll get all in there i'm we're lifting up the skin and we're just pouring the olive oil down on the breast between the meat and the skin and just rubbing it everywhere and we want to make sure it's really well covered let's turn it over turn it over do the other side flip it over oh flip the bed it helps to have a second person if i don't have a second person to pour the olive oil then i'll put it into something separate so i don't get my pretty bottle of olive oil chicken juices you have to wash your hands all right every time you touch the raw chicken now i have some salt and pepper and this is not something i measure you're just going to season however it works for you whatever it is to your taste a little more pepper if you like things more peppery a little more salt if you like your food that way okay smells great okay now it's time for the herbs now i reserved about two tablespoons of the herb and lemon zest mixture over here that's gonna go on the vegetables and you sprinkle i'll spread exactly what a really good team here is this is a lot of fun you want to come home and help me make dinner sure i flip it over this is stunning stunning food has to look good too you know and it smells good while we're cooking it right it's going to taste good but the food is also please got to be pleasing to the eye definitely so we're going to just lift its skin up and i'm just going to like push it around oh fantastic all right you want it to go on here with the legs facing that way okay and i'm gonna aim for the garlic and the thyme to be right underneath we can always rearrange those i end up having to rearrange them you don't want the garlic to be just on here and not under the chicken because it will burn and burnt garlic is not good that's why it's underneath now we have the herbs poured we're going to sprinkle that over the vegetables this is beautiful simple ingredients i love it now it's ready for the oven we're going to bake this at 400 and high heat it's a high heat yes for about 45 minutes to an hour but it really depends on your oven you might even want to check it a little earlier than that if you know your oven runs hot the best way to know when it's done is first of all it'll smell delicious then you're going to look at it and it's going to start to get light brown on the chicken and the vegetables will all be caramelized some little blackened bits on the ends of them but really you need to check the chicken's temperature in general poultry what is how do you know when poultry's done to be safe you want it to be 165 degrees fahrenheit but 165 degrees on the thigh and leg is not going to be high enough to really break it down and it should be tender and but if you go over that on the breast then it's going to be dry this is the magic of spatchcocking a chicken that these are much more exposed to the heat of the oven and the breast is not so you're going to check the temperature of the breast of the chicken which is magic number 165 is the temperature at which the pathogens the foodborne pathogens get killed almost instantly when you're roasting a chicken in the oven like this you need to get to 165 degrees for your chicken to be safe okay let's get this in the oven we've taken it out of the oven we've let it cool because you want to cut it a little bit cooled right and not everyone has hands like mine that i've put into 500 degree ovens okay so how do we cut up this beautiful chicken and how should we serve this so the easiest way to do that is with the same poultry shear that you used before except you want to wash it with soap and hot water first obviously raw chicken to cook chicken and now you're going to cut down okay remember before i said not to do that now that it's cooked you want to do that oh it cuts so easily that's very easily okay so we've cut down the middle yes and smells amazing oh my gosh so at this point you can either use your scissors just to carefully you're not even cutting any bones over here you're just cutting the skin you're like almost separating it you can also use a knife but since i have the scissor dirty anyways we're going to use that if once you get a pair of these scissors yeah okay so now we've got it cut now depends how much more do you want to cut this up do we want to cut the leg yeah let's show everyone how to cut it off eighths okay so you want to cut the wing off or do we want to cut the breast in half i usually cut the breast in half even though you got to cut through a bone so people can get about even size pieces okay and i leave the wing on one of them so one of them has the tree and the other one doesn't so you're cutting through the bone everything look at that juice just dripping off look at that did you catch that strip oh my gosh and when you cut over here you want to make sure to get between the joint joint exactly whoever you make it looks so easy okay so now i'm going to take remember these time sprigs from before i'm going to remove those and put those on the side over here and then i'm going to cut that lemon in half the lemon that we zested before i'm going to squeeze the lemon over everything okay you can serve this with lemon wedges if people want to also add more lemon at the table salt pepper lemon garlic shallots doesn't get better than that okay mother earth ingredients let's get the vegetables on the platter and then we'll put the chicken on top okay take all this juice we're just going to pour it all over because you don't want to lose all that beautiful chicken juice pour it over the skin makes it nice and shiny wow a hoover this is really beautiful i think you're looking good yeah for sure okay uh thank you so much for coming on the show you made this look so easy or just fresh seasonal ingredients it really doesn't take a lot it will we can't wait to eat this for recipes like this and more you can go to kosher.com chicken we won't tell anyone naomi sorry wanna like make sureyou're not going to want to miss this one i'm naomi nachman and this is sunny side up i have another really exciting show today and i'd like to welcome my friend at whoever got dinner from homegrown kosher welcome over hi naomi i love to talk about food from when you grow it until you eat it like from farm to table exactly except the farm and the table are both by my house oh i love that so i have chickens for eggs as you know you've come to visit my chickens that's not the chicken that we're eating today by the way those are different chickens i grow all kinds of things and i also talk about where your food comes from i think it's so important for people to be connected with their food people are so disconnected today i'd like to work with simple seasonal ingredients and that's what i'm doing today i'm really excited and we're going to learn today how to spatchcock a chicken well spatchcocking a chicken also known as butterflying ah is a way to have the chicken cook whole but evenly so you've got two types of meat over here on this chicken you've got the breast meat which you don't want to overcook or gets dry okay and it needs to cook for less time usually then the thigh and the legs so when you spatchcock a chicken you're going to cut out this backbone and spread it open so the breast is in the center and the legs are on the outside those will get more of the heat of the oven and cook to a higher temperature while this does not overcook so it makes a delicious juicy chicken exactly and being that this is on the bone and this is more spread out the bone insulates oh and that keeps this from getting too hot and overcooking what you don't want to do when you spatchcock a chicken is cut over here this is the breast meat this you want to keep down on your cutting board and you're going to cut out the backbone sometimes by the way everyone should know that the neck isn't there sometimes that'll be cut off and they'll sell it separately as next when you buy a whole chicken so if you don't see a neck don't worry as long as you've got the legs on the side like this up and the bottom over here then you're going to cut this backbone out okay okay are there any tricks i need to know about this like what kind of would you use scissors would you use a knife like is there anything we need to know just start cutting in um a good pair of kitchen scissors it doesn't need to be expensive this one's just kitchenaid i've ordered on amazon for like 10 dollars but it's good that it should be sharp so if you're just a sharp pair of scissors a sharp pair of scissors you can do it with a knife but don't it's easier okay scissors wow look how easy that goes through ah there you go got one side okay now but do you see how we're getting this backbone here careful naomi i'm not going to let you cut my fingers can i pick this up yeah and and a good chef wastes nothing oh we can make stuff we can make throw this in the freezer um and throw it in our chicken soup for shabbos what we're going to do is flip this over now now we need to break this bone to flatten it out i like to make a little cut over here with the knife which makes it easier to do what we're trying to do now if you're really the little incision little incision if you're really big and tall and strong which i'm you know then you can just but i'm not that tall so it's easier you want to do it okay i'm ready one go for it three there it is oh you hear that crack oh that was awesome that's it that's all you need to do to spatchcock a chicken that's it okay hoover what are we gonna do with this chicken so i'm all about using real ingredients preferably seasonal ingredients and letting them shine i've got here some carrots and some new potatoes really really tiny ones nude they're like itty bitty tiny baby baby potatoes and i have some shallots we're going to be using some whole sprigs of time under the chicken but in here i'm giving you a job right oh i love jobs what am i doing you are pulling the leaves off of the time okay so when i pull the leaves off the time i'm actually going to go against the grain see what i'm doing while you do that i'm going to zest the lemon using lots of fresh herbs now we're putting the lemon zest in with the fresh herbs mix it together okay we're gonna save this lemon for later on okay okay now we've got our garlic and we need to smash these cloves i just peeled them with the side of a knife you're releasing the allicin and the garlic which is the flavor and aroma compounds and that's going to go under the chicken also and season the chicken from inside so here's the thing with these carrots you don't want any part of the carrot to be thicker than half an inch because otherwise they won't cook at the same rate as the chicken you always want to have even cuts for even cooking and these are also very long so i'm going to cut them in half now this part i can just cut like that and look how beautiful the color is inside it's beautiful i love purple carrots god is an artist this one i'm going to not just cut in half but i'm also going to cut it like this so it's about the same size as these so we want to go for even cuts exactly and i love colorful carrots like these so beautiful because carrots weren't actually even originally orange that's just the most available color today carrots were originally white then they were purple and yellow and only then were they orange no way mind blown wow okay so what's next all right we're gonna pour all these vegetables onto the sheet oh just scatter them around just go we're going to mix them so this is fun that's it mix them all up all right we're going to add olive oil it doesn't matter that we're overcrowding the pan that's fine we're going to spread it out in an even layer and then afterwards we season it and the chicken's gonna go on top of them and then the delicious juices from the chicken are gonna drip onto the carrot the potatoes and the shallots and season them also okay let's go so we need to pour about two tablespoons of olive oil on here you can measure i never do i eyeball a little yeah that's about one and it's about two you can add a little more if you think you need it and mix it up okay and while you do that i'm gonna add the salt and pepper okay and just mix it all in and make sure that the bottom of the sheet pan gets coated with oil if you need a little more oil then you can add a little bit more and all the vegetables are coated in the olive oil the salt and the pepper oh this is gorgeous for this recipe it's okay that you're crowding it if you were just making roasted carrots you wanted each carrot crisp and caramelized then you would not want to be this crowded but you're sort of using the vegetables as like a rack for the chicken and getting all the flavor of the chicken you won't get that same caramelization on the vegetables and on the chicken if for some reason you i don't know you were dropped in the middle of nowhere and all you had was a disposable pan it would probably need to cook for a lot longer before we do that you gotta get the thyme sprigs the whole ones all of them and put them in the center a prop the chicken's going to be in the center we can move them around later you just want them in the center where the chicken would go exactly and the garlic cloves that we smashed before okay now smashed cloves beautiful oh i'm so excited about this hoover it's beautiful it's so pretty okay now let's move the chicken back over here we're back to our chicken okay we're going to i'm going to pour and you're going to rub olive oil into both sides of the chicken rub it in and under the skin you'll get all in there i'm we're lifting up the skin and we're just pouring the olive oil down on the breast between the meat and the skin and just rubbing it everywhere and we want to make sure it's really well covered let's turn it over turn it over do the other side flip it over oh flip the bed it helps to have a second person if i don't have a second person to pour the olive oil then i'll put it into something separate so i don't get my pretty bottle of olive oil chicken juices you have to wash your hands all right every time you touch the raw chicken now i have some salt and pepper and this is not something i measure you're just going to season however it works for you whatever it is to your taste a little more pepper if you like things more peppery a little more salt if you like your food that way okay smells great okay now it's time for the herbs now i reserved about two tablespoons of the herb and lemon zest mixture over here that's gonna go on the vegetables and you sprinkle i'll spread exactly what a really good team here is this is a lot of fun you want to come home and help me make dinner sure i flip it over this is stunning stunning food has to look good too you know and it smells good while we're cooking it right it's going to taste good but the food is also please got to be pleasing to the eye definitely so we're going to just lift its skin up and i'm just going to like push it around oh fantastic all right you want it to go on here with the legs facing that way okay and i'm gonna aim for the garlic and the thyme to be right underneath we can always rearrange those i end up having to rearrange them you don't want the garlic to be just on here and not under the chicken because it will burn and burnt garlic is not good that's why it's underneath now we have the herbs poured we're going to sprinkle that over the vegetables this is beautiful simple ingredients i love it now it's ready for the oven we're going to bake this at 400 and high heat it's a high heat yes for about 45 minutes to an hour but it really depends on your oven you might even want to check it a little earlier than that if you know your oven runs hot the best way to know when it's done is first of all it'll smell delicious then you're going to look at it and it's going to start to get light brown on the chicken and the vegetables will all be caramelized some little blackened bits on the ends of them but really you need to check the chicken's temperature in general poultry what is how do you know when poultry's done to be safe you want it to be 165 degrees fahrenheit but 165 degrees on the thigh and leg is not going to be high enough to really break it down and it should be tender and but if you go over that on the breast then it's going to be dry this is the magic of spatchcocking a chicken that these are much more exposed to the heat of the oven and the breast is not so you're going to check the temperature of the breast of the chicken which is magic number 165 is the temperature at which the pathogens the foodborne pathogens get killed almost instantly when you're roasting a chicken in the oven like this you need to get to 165 degrees for your chicken to be safe okay let's get this in the oven we've taken it out of the oven we've let it cool because you want to cut it a little bit cooled right and not everyone has hands like mine that i've put into 500 degree ovens okay so how do we cut up this beautiful chicken and how should we serve this so the easiest way to do that is with the same poultry shear that you used before except you want to wash it with soap and hot water first obviously raw chicken to cook chicken and now you're going to cut down okay remember before i said not to do that now that it's cooked you want to do that oh it cuts so easily that's very easily okay so we've cut down the middle yes and smells amazing oh my gosh so at this point you can either use your scissors just to carefully you're not even cutting any bones over here you're just cutting the skin you're like almost separating it you can also use a knife but since i have the scissor dirty anyways we're going to use that if once you get a pair of these scissors yeah okay so now we've got it cut now depends how much more do you want to cut this up do we want to cut the leg yeah let's show everyone how to cut it off eighths okay so you want to cut the wing off or do we want to cut the breast in half i usually cut the breast in half even though you got to cut through a bone so people can get about even size pieces okay and i leave the wing on one of them so one of them has the tree and the other one doesn't so you're cutting through the bone everything look at that juice just dripping off look at that did you catch that strip oh my gosh and when you cut over here you want to make sure to get between the joint joint exactly whoever you make it looks so easy okay so now i'm going to take remember these time sprigs from before i'm going to remove those and put those on the side over here and then i'm going to cut that lemon in half the lemon that we zested before i'm going to squeeze the lemon over everything okay you can serve this with lemon wedges if people want to also add more lemon at the table salt pepper lemon garlic shallots doesn't get better than that okay mother earth ingredients let's get the vegetables on the platter and then we'll put the chicken on top okay take all this juice we're just going to pour it all over because you don't want to lose all that beautiful chicken juice pour it over the skin makes it nice and shiny wow a hoover this is really beautiful i think you're looking good yeah for sure okay uh thank you so much for coming on the show you made this look so easy or just fresh seasonal ingredients it really doesn't take a lot it will we can't wait to eat this for recipes like this and more you can go to kosher.com chicken we won't tell anyone naomi sorry wanna like make sure\n"