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Spatchcock BBQ Chicken with Roasted Vegetables

Spatchcock BBQ Chicken with Roasted Vegetables

PAIR WITH 2021 Russian River Valley Pinot Noir 



1, 3-4 pound chicken
2 tbsp olive oil
1 tsp Kosher salt
1 tsp black pepper
1 bottle of your favorite bbq sauce
1 sweet potato, peeled and cut into 1 inch dice
1 medium red onion, peeled and roughly cut into large chunks.
2 cups brussels sprouts, peeped and halved.
8oz pack baby rainbow carrots, peeled
1/4 cup olive oil
2 tsp dried thyme
Salt and black pepper


Preheat your oven to 375 degrees F.
Line a large baking sheet pan with foil.
Spatchcock the chicken by placing it breast side down and using sharp kitchen scissors or a sharp serrated knife, cut along one side of the spine.
Repeat by cutting along the other side of the spine, and when done flip the chicken to breast side up. Press down heavily on the center of the chicken breasts with the palm of our hand until the chicken lays flat.
Place the chicken onto the sheet pan and rub with 2 tbsp of olive oil.
Season with salt and pepper and brush the chicken with some of the bbq sauce.
Place all of the prepared vegetables into a large bowl and add the 1/4 cup of olive oil and dried thyme.
Toss well to coat the vegetables in the oil and herbs. Season with salt and pepper.
Transfer the vegetables to the sheet pan and arrange around the chicken.
Place the pan into the oven and bake for 30 minutes.
Take the pan for the oven and generously brush the chicken with more bbq sauce and move the vegetables around with a spoon to help roast evenly.
Place the pan back into the oven.
Bake for another 30 minutes and the chicken shows 165 degrees on a thermometer.
Once the chicken is done, brush it one last time with more bbq sauce.
Slice the chicken up into legs, wings and breasts and serve with the roasted vegetables.

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