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I have never cooked a whole chicken before, but my MIL got us one from Weis and I was excited to try it out for dinner!

I was looking for recipes and found this interesting one-pan chicken recipe that I wanted to try. There is some prep work that goes into making the chicken lay flat, but the juiciness of the chicken is so worth the work!

I started out by taking my 2.5 lb chicken and letting it sit at room temperature for 30 minutes. (You can use up to a 4lb chicken for this, too).

How to prep the chicken according to Natashia’s Kitchen : (she shares pictures if you need a visual)

“Place chicken breast-side down with the wings/ neck facing towards you. Use kitchen shears to cut through the ribs right next to the spine on both sides to remove spine.** Open the rib cage and use a heavy chefs knife to score down the sternum. This will help to pop out the breast bone and flatten the chicken. Season under the chicken with about 1/2 tsp salt and a pinch of black pepper.”

Once you have the chicken prepped, flip it back over and lay it on parchment paper on a large baking sheet and press it down to lay flat.

Pre-heat the oven to 425 degrees and prepare your vegetables – I used carrots, potatoes, Brussel sprouts.

In a small bowl-  mix unsalted butter softened, olive oil,  parsley finely chopped, 2 garlic cloves minced, lemon zest,  lemon juice,salt and black pepper. Then, mash together with a fork for a couple of minutes until most of the lemon juice is incorporated into the butter.

Then, Spread about 2/3 of your butter mixture under the chicken skin and and dot or spread remaining butter all over the outside of the chicken.

Place your vegetables all around the chicken and drizzle with olive oil then season with salt and pepper.

Bake your chicken and veggies uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.

Note- my chicken took longer…about 1 hr 10 mins.

Ingredients by Natashia’s Kitchen 

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SUPERBOWL FOOD IS HERE! These Buffalo Chicken Roll ups or taquitos, if you’d like to call them that, are the perfect easy appetizer finger food for the big game!

These are so easy to make, super quick and I had most of the ingredients already in my kitchen!

Grab a rotisserie chicken, 8 oz of cream cheese, ranch, buffalo sauce, cheddar cheese and small tortillas!

Pre-heat your oven to 425 degrees. Take a baking sheet and spray it with non-stick spray.

In a large bowl, add the softened cream cheese, buffalo sauce and ranch dressing and stir to combine.

Then,add in the chicken and shredded cheese to the cream cheese mixture.

Lay out a tortilla and spoon the chicken mixture onto the tortilla and spread in a thin layer evenly across.

Roll each tortilla up tightly and lay seam side down on the baking sheet. Continue to do that for the rest of the mixture.

Once all taquitos have been rolled up, spray the tops with cooking spray and place the baking sheet in the oven for 10 minutes.

Bake for 10 minutes. Then, take out and flip taquitos over. Bake for an additional 5 minutes or until golden brown.

Serve on a platter with sour cream and ENJOY!

Ingredients

• 1 pkg cream cheese, softened (8 ounce)
• 1/2 cup ranch dressing
• 1/2 cup buffalo sauce
• 1 rotisserie chicken, shredded
• 1 cup shredded cheddar cheese
• 24 flour tortillas, fajita size
• non-stick spray