Flat Roasted Chicken with Sweet Carrots, Prosciutto and Olives

Page 31

| Course Type: Main Courses

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This was pretty darn good. The spatchcocked chickie is roasted first skin-down, and then skin up on at mixture of prosciutto (I used lardons), shallots, cubed carrots, garlic, and green olives. Not sure what was gained by not pitting the olives; this made them annoying to eat. Before putting the spatchcocked chicken in the oven, I heated the skillet (enamel-coated cast iron) with a bit of olive oil. The chickie was juicy and the skin was crispy.

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