Ingredients
Equipment
Method
- Pat dry the chicken with a paper towel. This step helps to ensure that the skin becomes crispy while cooking. If the skin is damp, it will steam instead of roast. Make sure to remove any excess moisture before proceeding.
- Set the chicken breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. This requires some strength, but it’s worth it! Carefully cut along each side until it is removed. Discard the backbone or save it to make a stock later.
- Flip the chicken over and use your hands to press firmly to flatten the ribs. This is crucial; pressing down will help the chicken cook evenly and ensure that it’s completely flat. Position the thighs out on the baking sheet to maximize space.
- Rub the chicken generously with the chicken seasoning. Don't be shy here! Make sure it’s well coated, as the seasoning is what brings out the best flavors.
- To season the vegetables, toss the yellow baby potatoes and carrots with olive oil, salt, and pepper to taste. This step is important because it allows the veggies to caramelize beautifully in the oven.
- Preheat the oven to 425 degrees Fahrenheit. This high initial temperature will kickstart the browning of the chicken and veggies.
- Place the chicken in the middle of a large baking sheet pan, ensuring that it is skin-side up. Scatter the seasoned vegetables around the chicken, making sure they are evenly spaced.
- Bake the spatchcocked chicken and veggies for 15 minutes. After this, reduce the oven temperature to 400 degrees Fahrenheit and continue to cook for about an hour or until the thickest part of the chicken reaches 165 degrees Fahrenheit. This adjustment in temperature helps to cook everything through without overcooking the skin.
- Once done, remove the chicken from the oven and tent it with foil. Let it rest for 10 to 20 minutes. This resting time is essential as it allows the juices to redistribute, making for a moister chicken when you carve.
- Carve and serve the chicken with the roasted vegetables. Enjoy the fruits of your labor!
- For a smoky option, preheat your smoker to 240 degrees Fahrenheit. Place the chicken in the middle of a large baking sheet pan, skin-side up, and scatter the vegetables around it. Smoke for 3 to 4 hours or until the thickest part reaches 165 degrees Fahrenheit. This will infuse the chicken with a delightful smoky flavor.
- Alternatively, you can cook the vegetables separately, but I personally love cooking them in the smoker! Sometimes, I’ll place the vegetables in their own smoker-safe pan and pull them out if they get done sooner.
- Once again, remove from the heat, tent with foil, let rest for 10 to 20 minutes, carve, and serve. The smoky flavor combined with the juicy chicken is absolutely to die for.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can freeze wrapped portions for up to 3 months. Feel free to experiment with different herbs and spices to suit your taste!