Ingredients
1 (3-lb.) whole chicken
Kosher salt
Freshly ground black pepper
1 lb. baby potatoes, halved
1 large head broccoli, cut into florets
1 large red onion, cut into wedges
2 c. cherry tomatoes
2 tbsp. extra-virgin olive oil
Pinch red pepper flakes
4 tbsp. melted butter
3 cloves garlic, minced
1 tsp. Italian seasoning
Spinach, for serving
1/4 c. thinly sliced basil
Preparation
Step 1Place a large skillet in oven and preheat to 450°. Pat chicken dry with paper towels and season generously with salt and pepper. Let sit at room temp while oven preheats and you prepare remaining ingredients. Step 2In a large bowl toss together potatoes, broccoli, red onion, cherry tomatoes, and oil. Season with salt, pepper, and a pinch of red pepper flakes. Step 3In a small bowl, combine butter, garlic, and Italian seasoning. Brush all over chicken.Step 4Carefully remove skillet from oven and place chicken in center, then scatter vegetables around. Bake until skin is crispy and golden and internal temperature of thigh registers 165°, about 1 hour. Let rest 15 minutes. Step 5Serve chicken and vegetables over a bed of spinach. Spoon additional pan drippings over, if desired and top with basil.
