Ingredients
- 1 Pasture Project spatchcock chicken (choose your favorite flavor!)
- 2 cups oyster mushrooms (loosely broken into chunks)
- 1 Yellow onion, sliced in large chunks
- 2 large sweet potato, peeled, cut in ½” dice
- 1 bunch broccolini, cut in 2” pieces
- ½ cup extra virgin olive oil
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Cooking steps
- Allow fully defrosted chicken to sit on the counter for 1 hour and come to room temperature.
- Preheat oven to 425 (use convection if you have it).
- In a large bowl combine all the vegetables, olive oil, salt, and pepper and mix to thoroughly coat.
- Line a sheet pan with aluminum foil and place all the vegetables on it. Lay the chicken on top of the vegetables with the skin/breast side up. Pour any extra juice in the bag over the top of the chicken.
- Place the pan in the middle of the oven and roast according to the directions on the back of the package.
- Allow the chicken to rest for 15 minutes after cooking, carve and enjoy!
