Flat Roasted Chicken with Oven Roasted Root Veggies

One whole chicken
2 T. butter and 2 T. olive oil
one each of : turnip, parsnipes, sweet potato, white potato, onion or any kind of root veggie or squash you have on hand.  Peel and chop into one inch size pieces. 
3 T. olive oil for the veggies
Salt and Pepper

Take one whole chicken - I buy the organic ones at Wal-Mart because they are only 1.47 a lb.
Cut the back-bone out on both sides.  I used my Pampered Chef Shears and they do a quick job.  Save this scrape and freeze it.  When I have a couple I will make stock. (look up images of this on the web)

Turn your oven on to 350 so it can preheat througly.  This will take about 15 minutes no matter what the beeper says.

Once the back bone is cut out flip the bird and press down on to flatten, salt and pepper it.  I heat my iron skillet and melt a couple Tablespoons of butter and oilve oil. The combination of fats raise your smoke point. Then place the bird skin side down to brown.  Do not move it or mess with it for about 5 minutes. This will create a wonderful brown skin. 
While that is browning, look through your fridge and pull out any carrots, turnips, parsnips, and in the pantry for sweet potatoes, white potatoes and an onion.  I just use one of each.  Peel and cut into the same size pieces.  Toss them with olive oil, salt and pepper.  Line a baking sheet with foil and scatter them.

Now place the chicken in the middle of the oven and the veggies near the top.  40 minutes later dinner is done.  Serve with some bread and maybe a fruit salad.