We went on an adventure though the woods. Our kids l o v e being outside!
Boston loves to explore and be wild. He likes to be free and run on his own, and when he gets a little far he will peek back and ask for “baby” {his sissy, which is the cutest thing!} He’s so sweet and so brave. Oakley is still oblivious to it all but she is always so cheerful, and loves to be with her family! I love getting to know each of their sweet spirts and loving them more and more each day. I love being their momma!
This dish is an all time favorite with my kids. I’m pretty sure if I’d let them they would eat it all in a couple of sittings. Boston recently has been enjoying eating from the bone—-ya know, Primal style right?
Butterflied Chicken is a wonderful spin on your average whole chicken recipe. By being able to lay it completely flat on a sheet pan, you’re going to allow the skin to crisp up to give the bird a whole new level of flavor!
This is by far my favorite way to cook a whole chicken! It’s extremely easy, you only need one hour for cooking time—all while just setting it in the oven so it’s super low maintenance. I love it! Feast tonight, my friends!
What you’ll need:
One whole chicken
2 tbsp of olive oil
Salt
Pepper
(Seriously, that’s it!)
How to make:
-Preheat the oven to 400°
-Remove all the insides of the chicken
-Rinse and pat dry with a paper towel
-Look on the inside of the chicken and you’ll find a long backbone. Take your Kitchen shears and cut along the backbone so it back completely be removed.
-Place caved side down onto baking sheet. Then press firmly onto the breasts to flatten onto pan.
-Drizzle chicken with olive oil and grind a generous layer of salt and pepper.
-Place in oven and cook for one hour or until internal temp reads 165°F.
Note: I like to throw veggies into the pan where there is extra room. Carrots go with this dish nicely. We also like to sauté onions and mushrooms to add on top as well!
Enjoy!
