Our Toddler Helps Cook Spring Chicken + A Funny Dinner Conversation!

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Spring has sprung! Today we are making my one-pan recipe for Spring Chicken! Sophia helps out in the kitchen, we share step by step recipe instructions and have dinner as a family. We pair this chicken dinner with a fantastic Sauvignon Blanc from Bright Cellars! Their wine education cards are included in each box, so I was able to see which wine would be the best addition to our meal! #recipes #cooking #toddlers #family #dinner #chicken #chickenrecipe #spring
Recipe Ingredients:
•Whole chicken
•5-6 mini/new potatoes, halved
•2 leeks, bottoms sliced 1/2 inch thick (white and light green parts)
•10-12 asparagus spears, ends snapped off
•10-12 quarters of marinated jarred artichoke hearts
•1 lemon, halved
•1 head of garlic, bottom cut off
•1/2 stick of butter, melted
•2-3 oz chicken stock/broth
•Good, 100% olive oil
•Salt and pepper
•12 inch cast iron pan or other large oven safe baking dish
Recipe Steps:
•Preheat oven to 425 degrees
•In the large cast iron skillet, place halved potatoes and sliced leeks
•Coat with olive oil, and sprinkle with salt and pepper
•Place the garlic and lemons in the pan, cut side down
•On a plastic cutting board, pat your chicken with paper towels to dry
•Take a sharp knife and carefully cut open only the skin between the chicken leg and breast, so you can see the meat of both, but they are fully still attached. This helps the legs and the breast cook evenly because their ideal temperatures are different.
•Season generously with salt and pepper all over, including the inside cavity and under the skin of the breasts and legs
•Place the chicken on top of the vegetables in the pan, tucking the wings under if possible
•When the oven is ready (at 425 degrees), pour the melted butter over the top of the chicken, making sure to include the legs and wings as well.
•Place the chicken and veggies in the oven for 30 minutes
•While the chicken is cooking, coat the asparagus in olive oil, salt and pepper
•Once the chicken is partially cooked for 30 minutes, remove it from the oven.
•Pour some chicken broth around the chicken, covering the vegetables.
•Add the asparagus and marinated artichoke around the chicken carefully. Your pan will be hot!
•Place back in the oven for 25-35 minutes.
•Check the chicken temperature with a thermometer. The breast should be cooked to 165 degrees and the legs should be 175-185 degrees. If it’s not done, put it back for another 10 minutes or so. Ovens and sizes of chickens can vary.
•Once it’s 165 degrees in the breast, let it rest for at least 15-20 minutes before cutting and serving.
•Cut the chicken and serve with the vegetables and pan juices.
•Squeeze the cooked lemons and roasted garlic over the meal if desired.