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Spatchcock Roasted Chicken with Carrots and Parsnips

Michael Symon
  • 180 minutes
  • Serves

INGREDIENTS

4

lbs Chicken, whole

1/2 lb

Carrots, organic

2

Lemons

1

Onion, large

1 1/2 cups

Parsley, leaves

1/2 lb

Parsnips, organic

1/2 cup

Sage, fresh leaves

1

bunch Thyme, fresh

1

Kosher salt and freshly ground black pepper

1 5/8 cups

Olive oil

1 cup

Pumpkin seeds, toasted