Preheat oven to 425°. Line a cookie sheet with heavy-duty foil and grease or spray with non-stick cooking spray. To spatchcock the bird, use a large, heavy bread knife (our choice) or really heavy-duty kitchen shears. While the bird is still in the sink after washing, turn it over and saw away at the back along both sides of the spine from the bottom up, removing the whole backbone. Use the backbone for stock. In a large bowl, combine the vegetables, half of the olive oil and the NORTHWOODS SEASONING. Toss to thoroughly coat. Spread out on the cookie sheet, placing the potatoes around the edges. Rub the chicken with the remaining olive oil and squeeze half the lemon over the chicken. Generously sprinkle the chicken with your seasoning of choice. Place the chicken, breast side up, over the other half of the lemon and the vegetables. Roast at 425° for 1 hour, stirring the vegetables that are around the edges every 15 minutes or so. Some of the vegetables around the chicken will get pretty crispy while the veggies under the chicken will get nice and soft.
Prep. time: 20 minutes
Cooking time: 1 hour
Servings 6; Serving Size (603g); Calories 690; Calories from fat 260; Total fat 28g; Cholesterol 145mg; Sodium 460mg; Carbohydrate 58g; Dietary Fiber 8g; Sugars 10g; Protein 51g.