1 whole chicken (about 4-5 lbs), spatchcocked
4 tbsp olive oil
1 tbsp fresh Freeman Herbs Organic Thyme leaves
2 tbsp fresh Freeman Herbs Organic Oregano, chopped
1 tbsp fresh Freeman Herbs Organic Rosemary leaves
4 cups potatoes (of your choice) washed and chopped into chunks
2 cups Brussels sprouts, trimmed and halved
2 cups carrots, peeled and chopped
2-3 cloves of garlic, minced
Salt and pepper to taste
Preheat your oven to 375°F.
Place the spatchcocked chicken on a baking sheet. In a mixing bowl, combine the thyme, 1 tbsp oregano, rosemary, 1 tbsp olive oil, salt and pepper. Rub this mixture all over the chicken.
In a large mixing bowl, combine all your veggies as well as the minced garlic, oregano, olive oil, salt, and pepper. Toss until all veggies are coated evenly.
Spread the veggies on the baking sheet around the chicken.
Place the sheet in the oven and cook for 1-1.5 hours, or until the chicken reaches 165°F and the veggies are tender.
Remove from oven and allow to rest for 10-15 minutes before carving. (This allows all the juices to redistribute, resulting in a more succulent chicken).
Carve the chicken and serve with veggies.