I don't bother with a rack. The pieces of veggie should be big enough to hold the chicken off the bottom of the pan. I either oil the roasting pan or use a silicon sheet designed for that. I think parchment paper would work. I don't want anything getting stuck to the pan.What about asparagus?
For the potato wedges, I assume you leave the skin on, right?
I dumped the entire contents of the original bag with all of the seasonings into a baking dish. As you can see from the photows above, there is quite a lot of liquid in the dish. Should I leave the chicken sitting in that liquid or raise it up a bit with a metal baking rack?
And would the veggies go under the rack or between the rack and the chicken?
Thanks for all the help. I may actually learn passable cooking!
Kenji managed to turn the wings in the video.Yes, flatten it but just by hand if you can. You might find it a bit more difficult to 'tuck the wings under the bird' now that it's spatchedcocked. That's usually done with whole birds that don't get tied down.
I think that your time and temp will not overly darken the wings, maybe just a tiny bit on the ends but nothing I would worry about.
That may be the problem -- the pieces were too large. For the carrots, I cut them into pieves about 3" long. I guess I should have sliced them lengthwise, too. The potatoes and other root veggies I cut in half then in wedges. Average size was a little bigger than a large brussel sprout. I should have taken a photo.I'm sorry the veggies were undercooked. Mine come out fine, but maybe we like our veggies cooked less? How big were the pieces? Take note of which veggies were cooked enough and which were undercooked. Try to remember how big the pieces were. Some might take longer than others and need to be cut into smaller or thinner pieces.
I would maybe try roasting the veggies in the pan for 20 minutes or so before topping with the chicken. If you do, then toss the veggies with a little bit of oil (I like to use EVOO (Extra Virgin Olive Oil)) before putting them on the pan. If anything is too small, it might burn. I would check on them after 10 minutes and stir them so you most of them flipped over.
Sounds like you have the beginnings of a tasty soup. I think that nuking them a bit would work.That may be the problem -- the pieces were too large. For the carrots, I cut them into pieves about 3" long. I guess I should have sliced them lengthwise, too. The potatoes and other root veggies I cut in half then in wedges. Average size was a little bigger than a large brussel sprout. I should have taken a photo.
I saved the veggies and the broth in a Tupperware bowl. Can I microwave them a bit to soften them up a little.
Cool video. My pieces are about the size of 6-7 of hers.Sounds like you have the beginnings of a tasty soup. I think that nuking them a bit would work.
When I cut carrots for something like this, I use what's called a roll cut. It's the best way I know to make biggish pieces of carrot that are fairly uniform in size. Here's a video that demonstrates it. Notice that she makes more cuts when she gets to the fat end of the carrot.