- 1 Whole chicken, spatchcocked
- Bell peppers (the small ones are great and add a lot of sweetness.)
- Olive Oil based butter
- Salt and pepper to taste
- Rosemary, Thyme, and Sage
Cook Time: 60 min
Pre-heat oven to 400 degrees and place a heavy bottom pan or cast iron into the oven to get hot.
Chop up vegetables into smaller pieces (The beauty of this recipe is the ability to use any vegetable ingredients you have. We used bell peppers and artichokes but don't be shy and use whats on your kitchen countertop or in the very back of the fridge!)
Set vegetables aside
Pat down and dry very well chicken
Season with salt and pepper
Spread olive oil based butter and herbs all over chicken, don't be shy!
Take cast iron out of the oven and place onto the stovetop with the burner on high, place chicken in and sear skin side down, about 5-7 minutes
When you are able to flip chicken without any sticking, do so and add vegetables all around
Put pan into the over for about 35 - 45 minutes depending how big your bird is
Remove from oven, let rest for about 5 minutes and serve alongside a salad, enjoy!