Roasted Chicken

INGREDIENTS

• 1 whole chicken
• 5 Red Potatoes
• 4 Carrots
• 1 onion
• 4 celery pieces
• 4 Garlic cloves
• Salt
• Black pepper
• ½ cup of Chicken broth
• 6 tbsp Butter

Chicken marinade

• 1 red onion
• 8 Garlic cloves
• 1 cup of chopped parsley
• 1 cup chopped cilantro
• 6 pieces of green onion
• 15 sprigs of fresh thyme stems removed
• 1- 2 serrano chili pepper
• 4 tbsp Olive oil
• 3 tbsp Vinegar
• 2 ½ tsp Salt
• ½ tsp of black pepper
• 1 tsp chili flakes
• 2 tsp of chili powder
• 1 ½ tbsp of smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• 1 tsp dried thyme
• Juice of ½ lemon
• 1 tsp all purpose seasoning

INSTRUCTIONS

Make the marinade by blending all ingredients until smooth. Reserve some for veggies. Prepare the chicken by spatchcocking. Wash chicken with lemon, water and vinegar, drain and pat dry. Make holes for marinade to penetrate. Massage marinade all over chicken. Cover and refrigerate for at least 4 hours or overnight. Preheat the oven to 365°F. Cut veggies and dress with marinade. Place chicken on a wire rack over veggies. Lightly season with salt, pepper, garlic powder, and paprika. Placed dabs of butter under skin and on veggies. Pour chicken broth over veggies. Cook covered for 1 hour. Increase oven temp to 385 F then uncover and cook for 30-45 min. Brush chicken with juices and butter every 20-30 min throughout without taking off marinade from skin. Check internal temp to reach 165°F. Enjoy!