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Yield: 4
Matthew Raiford
Chef
00:20
Prep
00:20
Cook
00:40
Total Time
Ingredients & Directions
Directions
Spatchcock Chicken with Roasted Vegetables
1 5-7 lb
Whole chicken
2 tablespoons
Sea salt
1 tablespoon
Salt-free vegetable-pepper seasoning blend
2 sprigs
Rosemary, leaves removed from stem & roughly chopped
2 sprigs
Sage, leaves removed from stem & roughly chopped
2 sprigs
Oregano, leaves removed from stem & roughly chopped
2 tablespoons
Coconut oil
2 lbs
Sweet potatoes, skin on, large diced
1/2 lb
Brussels sprouts, cut in half from the stem end
1
Large sweet onion, medium diced
2 tablespoons
Minced garlic
- Preheat oven to 425°F.Wipe a 10- to 12-inch cast iron skillet with olive oil.
- Wash and pat dry the whole chicken inside and out. Place the chicken on a cutting board breast side down with the neck area facing away from you. Using a sharp and strong pair of kitchen shears, cut from the tail to the neck on one side of the backbone then repeat on the other side until the backbone is easy to remove.
- Lay the chicken out flat and rub the salt and vegetable-pepper seasoning blend generously on the inside of the chicken, then scatter half of the rosemary, sage, and oregano over the inside. Flip over the chicken, breast side up, and rub the skin with 1 tablespoon of coconut oil. Follow with the remaining salt, pepper, and herbs.
- In a large bowl, toss together the sweet potatoes, Brussels sprouts, onion, and garlic with the remaining coconut oil. Place the vegetables in a single layer in the cast-iron skillet, then set the flattened chicken evenly across the top of the vegetables.
- Place the chicken in the oven and roast for 20 minutes or until the thick portion of the chicken registers 165°F and the vegetables are fork tender. Remove the pan from the oven and allow the juices to redistribute before serving.
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Spatchcock Chicken With Roasted Vegetables
Matthew Raiford
Chef
Yield: 4
00:20
Prep
00:20
Cook
00:40 Total Time
Ingredients
Directions
Spatchcock Chicken with Roasted Vegetables
1 5-7 lb
Whole chicken
2 tablespoons
Sea salt
1 tablespoon
Salt-free vegetable-pepper seasoning blend
2 sprigs
Rosemary, leaves removed from stem & roughly chopped
2 sprigs
Sage, leaves removed from stem & roughly chopped
2 sprigs
Oregano, leaves removed from stem & roughly chopped
2 tablespoons
Coconut oil
2 lbs
Sweet potatoes, skin on, large diced
1/2 lb
Brussels sprouts, cut in half from the stem end
1
Large sweet onion, medium diced
2 tablespoons
Minced garlic
- Preheat oven to 425°F.Wipe a 10- to 12-inch cast iron skillet with olive oil.
- Wash and pat dry the whole chicken inside and out. Place the chicken on a cutting board breast side down with the neck area facing away from you. Using a sharp and strong pair of kitchen shears, cut from the tail to the neck on one side of the backbone then repeat on the other side until the backbone is easy to remove.
- Lay the chicken out flat and rub the salt and vegetable-pepper seasoning blend generously on the inside of the chicken, then scatter half of the rosemary, sage, and oregano over the inside. Flip over the chicken, breast side up, and rub the skin with 1 tablespoon of coconut oil. Follow with the remaining salt, pepper, and herbs.
- In a large bowl, toss together the sweet potatoes, Brussels sprouts, onion, and garlic with the remaining coconut oil. Place the vegetables in a single layer in the cast-iron skillet, then set the flattened chicken evenly across the top of the vegetables.
- Place the chicken in the oven and roast for 20 minutes or until the thick portion of the chicken registers 165°F and the vegetables are fork tender. Remove the pan from the oven and allow the juices to redistribute before serving.
