Eda's Roast Chicken Dinner

The best and least-insulting poultry dish in all of Perlen's Pier. Even the Ba'kaws love it!

Prep time: 20 minutes

Roast time: 45 minutes

First seen in: Ep 4 Dragon Wings and Tales

• 4-6lb whole chicken

• 2 carrots

• 4 white potatoes

• 1 yellow onion

• Fresh herbs (we recommend rosemary, thyme, and sage)

• Olive oil

• Garlic salt, salt, and pepper

  1. Pre-heat the oven to 450°F.

  2. Scrub the carrots and potatoes, and peel the onion. Roughly chop all of the vegetables so they are about the size of d20s.

  3. Put all your vegetables in a bowl and add about 3 T olive oil, 1 T chopped fresh herbs, salt, pepper, and garlic salt.

  4. Toss the vegetables and spread them evenly across the base of a 12 inch cast iron or 9x13 inch pan, creating a resting ground for your chicken.

  5. Spatchcock your chicken: flip your chicken breast-side down and remove the backbone with sharp kitchen sheers by grabbing the base of the bone and cutting alone the sides of it (you'll have to crack through the ribs: be brave, it's worth it!)

  6. Once you've removed the back bone, open the chicken up and press down on the sides to flatten it. Dry the inside of the chicken with a paper towel and flip the chicken on top of your vegetable bed.

  7. The chicken should now be lying fairly flat and evenly across your vegetables.

  8. Pat your chicken dry with another paper towel, getting into all the crevices to ensure the skin can nicely crisp as it roasts.

  9. Pour about a 1/4 olive oil all over the chicken, followed by chopped fresh herbs, salt, garlic salt, and ground pepper. Massage the oil and seasonings all over the chicken, ensuring it is well coated in olive oil and seasonings.

  10. Roast for about 45 minutes until the chicken is well-crisped (you are looking for 165°F breast on a meat thermometer) and your vegetables are fork tender.

  11. Carve up and enjoy every savory bite!