Cook's Country

Cast Iron Butterflied Chicken and Vegetables

HAT COULD BE simpler or more comforting than a golden, crispy-skinned, juicy chicken perched atop a heap of hearty, schmaltzy roasted vegetables? When I started to develop this recipe, I expected it to be a snap. But for such a seemingly straightforward idea, it’s surprising how fast it can go sideways on you. I first threw together a mixture of salt, pepper, and fresh thyme; rubbed a whole chicken generously with olive oil (to help the spice mixture stick and the skin crisp); and then tossed my favorite vegetables

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