Roast Chicken With All Of The Vegetables In Your Csa

  1. Heat the oven to 400u0b0F (200u0b0C) and position the oven rack 4 to 6 inches from the broiler. To quarter the chicken, first cut out the spine as if you were spatchcocking it (see page 6). Then, make shallow slits on either side of the breastbone to loosen it, but instead of removing the breastbone, like we do when we spatchcock, simply cut directly through it, splitting the chicken inrnhalf lengthwise. Then, cut through the skin separating the thighs from the breast to make quarters.
  2. In a large bowl, toss the chicken with 1 teaspoon of the oil and 1 teaspoon of the salt. Place the chicken, skin-side up, in a large roasting pan and put it in the oven. Now set a timer on your phone for 5 minutes!
  3. Cut the potatoes, unpeeled, into 1-inch (2.5cm) cubes. In the same large bowl as the chicken, toss them with 2 teaspoons of the oil and 1 teaspoon of the salt. When the timer goes off, toss the potatoes into the pan with the chicken, and if you want to be truly awesome, place them peel-side down so they won't stick to the pan. Set another timer for 25 minutes.
  4. Core the cabbage and cut it into 1-inch (2.5cm) chunks. Toss them with the remaining 2 teaspoons oil and 1 teaspoon of the salt in our favorite large bowl and add to the roasting pan when the timer goes off again. Use a spatula to free the chicken from the pan if it is sticking and give everything a good toss. Set a final timer for 30 more minutes.
  5. Throw the peas into the bowl with the remaining 1/2 teaspoon salt, letting them just pick up what is left in there. When the timer goes off for the last time, add them to the roasting pan and turn the broiler to high. Broil the chicken and vegetables until everything is dark around the edges, 3 to 5 minutes, depending on how intense your broiler is and how close the pan is to it.
  6. To serve, scoop the vegetables onto four plates and top with a triumphant chicken piece. Finish with a light sprinkle of salt and a tiny drizzle of oil.

chicken, extravirgin olive oil, kosher salt, russet potatoes, red cabbage, peas

Taken from food52.com/recipes/81819-roast-chicken-and-vegetables-recipe (may not work)

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