We don’t mean to ruffle your feathers , but we think this might be your new favorite chicken recipe. Spatchcocking the bird – meaning the chicken is butterflied and flattened – helps cook the meat faster and more evenly so that every part is as juicy and flavorful as the next; meanwhile, a bounty of vegetables roasts directly alongside. There’s no marinating or lengthy prep required so it’s simple enough for when you’re cooped up at home , but it’s also a crowd-pleaser and perfect for get-togethers.
Smoked Spatchcock Chicken with Veggies
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 4
Calories 209 kcal
Ingredients
- 1 whole chicken spine removed and pressed flat
- 2 bunches organic carrots peeled and tops removed
- 2 lbs. Brussels sprouts
- 2 sprigs rosemary
- ½ white onion chopped
- 3 cloves garlic
- BBQ rub or coarse pepper and salt
- Olive oil
Instructions
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Preheat smoker grill or oven to 225 degrees F.
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Season chicken with BBQ rub or salt and pepper; let sit.
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On baking sheet, arrange Brussels sprouts, onion, garlic and rosemary. Drizzle with olive oil, salt and pepper; toss well.
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Place chicken and baking sheet straight onto grill. Smoke 1 hour.
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Toss veggies. Turn heat up to 350 degrees F. Continue cooking 1 hour, until chicken’s internal temperature reaches 162 degrees F.
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Let chicken rest 30 minutes. Serve with vegetables.
Recipe Notes
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Nutrition Facts
Smoked Spatchcock Chicken with Veggies
Amount Per Serving
Calories 209
Calories from Fat 35
% Daily Value*
Fat 3.9g6%
Sodium 226mg9%
Carbohydrates 29.7g10%
Protein 19.3g39%
* Percent Daily Values are based on a 2000 calorie diet.