Ingredients
- 4 to 5 pound whole chicken
- 1/4 cup olive oil (extra-virgin, divided)
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt (divided)
- 1 large (8 ounce) red onion (cut into 12 wedges)
- 1 large (12 ounce) sweet potato (cut into 1-inch pieces)
- 8 ounces baby portobello mushrooms (halved)
- 3 garlic cloves, crushed
- 1 tablespoon fresh oregano, chopped
How to Make
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Step 1: Preheat oven to 400°F. Place the chicken breast-side down on a cutting board. Using a pair of heavy-duty kitchen shears, cut down both sides of the backbone to remove it. Flip the chicken so that the breast side is up; press down to flatten. Rub with 1 tablespoon of the oil and sprinkle evenly with the coriander, pepper, and ½ teaspoon of the salt.
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Step 2: Heat 1 tablespoon of the oil in a 12-inch cast-iron skillet over medium-high. Place the chicken, breast-side down, in the skillet and top with a smaller heavy skillet. Cook until the skin is golden brown, about 5 minutes. Remove the smaller skillet. Transfer the chicken to a plate.
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Step 3: Toss together the onion, sweet potato, mushrooms, garlic, and the remaining oil and salt. Arrange the vegetables in a single layer in the skillet. Place the chicken breast-side up on the vegetables. Bake in oven until the chicken is cooked through and the vegetables are tender and lightly browned, about 50 minutes.
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Step 4: Serve sprinkled with the chopped oregano.
We hope you enjoy this recipe!
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