Williamsburg Smothered Flat Roasted Chicken
Virginia has and always will be my home. I love it here. It has the best of everything I could ever want: beaches, mountains, farms, city life, and it’s rich history.
We recently took a day trip to Colonial Williamsburg. It’s one of our favorite places to go and one can’t help but think when walking on the cobble stone roads , ” How many people have traveled this path over the centuries?”. It’s amazing to me that our fore fathers and other early Americans lived here and it’s nice to see that they have preserved some of the town! If you ever are in the area you must visit!!!
There is so much to do from shopping, restaurants, tours, and festivals! We also noticed how their gardens were structured… I’m not sure of the reasoning to the criss-cross pathways through each garden. Maybe it was an organization method or maybe a take on a ” stroll through the garden”. I’m very interested, so if anyone knows comment below! I definitely want to replicate this in my future home someday!
You will get VERY much acquainted with the bird you choose! Trust me though, it is totally worth it! You will want to make this again and again!
– 1 whole chicken ( 3-4lbs)
– Sharp Kitchen Shears
– 1 cup of water mixed with salt
– 2 tbs unsalted butter
– salt & pepper
– 1 cup of skim milk
– 2 tbs whole wheat flour
Preheat oven to 390 degrees.
Place the bird on a cutting board.
Remove the back bone by using very sharp kitchen shears and discard or save for later use in a stock.
Lay the bird flat ( insides down) in a large oven proof skillet. And press very hard on the breast bone to break it so it lies completely flat.
Pour the water/salt mixture in the skillet.
Grind fresh black pepper liberally all over the chicken and put the unsalted butter on top of the bird.
Cover the skillet with lid and roast in oven for 30 minutes.
After 30 minutes has gone by, flip the bird ( no pun intended ;)) carefully over and place lid back on for an additional 30 minutes in the oven until chicken is thoroughly cooked through.
Place the chicken aside on a hot plate.
In the same skillet with the drippings, heat skillet to medium heat.
Add the flour and milk and stir until smooth and boiling. Serve in gravy boat.
I paired this dish with my Rosemary Lavender Smashed Potatoes ( will post soon!), sauteed mushrooms, and steamed asparagus! You could also turn the leftovers into a great salad, sandwich, or a wrap the next day!
I also had a helper!
Calories: 211, Fat: 9g, Carbs: 4.4 g, Protein: 27.3 g,