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.

Top View of Spatchcocked Chicken Surrounded by Veggies | Vitacost Blog

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Smoked Spatchcock Chicken with Veggies

Prep Time 1 hour

Cook Time 2 hours

Total Time 3 hours

Servings 4

Calories 209 kcal

Author Chad Montano

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

Preheat smoker grill or oven to 225 degrees F.
Season chicken with BBQ rub or salt and pepper; let sit.
On baking sheet, arrange Brussels sprouts, onion, garlic and rosemary. Drizzle with olive oil, salt and pepper; toss well.
Place chicken and baking sheet straight onto grill. Smoke 1 hour.
Toss veggies. Turn heat up to 350 degrees F. Continue cooking 1 hour, until chicken’s internal temperature reaches 162 degrees F.
Let chicken rest 30 minutes. Serve with vegetables.