Mediterranean Diet - Herb Roasted Spatchcock Chicken & Veggies

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more economical and have a longer shelf life.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are generally cheaper and more flavorful.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried oregano is a cost-effective alternative with a similar flavor profile.

Brine the chicken in a pot with cold water, salt, sugar, and Fit Cook Everyday seasoning for about an hour or overnight.

Dry the chicken to ensure seasoning adheres well.

Flip the chicken breast side down and use kitchen shears to remove the backbone.

Break the breastbone to allow the chicken to lie flat.

Prepare the marinade using reduced calorie mayo and a medley of fresh herbs: rosemary, sage, and thyme. Mince the herbs and mix them into the mayo.

Rub the mayo mixture all over the chicken, getting underneath the skin as well.

Prepare vegetables by quartering red potatoes and chopping colorful carrots, bell pepper, and onion. Drizzle with olive oil, sea salt, and black pepper, and mix to coat evenly.

Make room in the baking pan for the chicken to lie flat.

Place lemon slices in the pan to infuse flavor and then add the chicken on top.

Sprinkle additional black pepper on top of the chicken before roasting.

Roast in the oven at 420°F (216°C) for about 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens