Prep
9 min
Total
46 min
Serves
4
INGREDIENTS
- 1 spatchcock chicken
- 8 heirloom carrots
- 4 candy cane beets
- 2 white turnips
- 1/2 lemon
- 1 heavy Olive oil (Terra Delyssa)
- Heavy Kosher salt and pepper
METHOD
Place veggies in large cast iron pan. Place chicken on top and season heavy with lemons juice, olive oil and salt and pepper.
Roast at 400 for 37.5 to 45 minutes depending on size of chicken.
Carve and plate with veggies, garnish with pan juices.
