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From @Meat Church BBQ

Sheet Pan Roasted Chicken with Garlic Jalapeño Seasoning

1 hr 15 min · Serves 4

1 hr 15total
15 minhands on
11steps
4servings

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Ingredients

For the chicken

  • 3 1/2 lb whole organic chicken, spatchcocked
  • 2 tbsp Meat Church Garlic Jalapeño BLANCO seasoning (or equal parts garlic powder, salt, pepper, and dried jalapeño powder)

For the vegetables

  • 1 lb small multi-colored potatoes, halved
  • 1 lb Brussels sprouts, halved
  • 2 large carrots, chopped
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped

Method

For the chicken

  1. Preheat the oven or smoker to 400°F (200°C).

  2. Cut the backbone out of the chicken using poultry shears and lay it flat.

  3. Remove the keel bone to make carving easier after cooking.

  4. Loosen the skin over the chicken breast gently with your fingers.

  5. Season the chicken generously on all sides and under the skin with the garlic jalapeño seasoning.

For the vegetables

  1. Place the halved potatoes, Brussels sprouts, and carrots into a large 14-inch cast-iron skillet or onto a sheet pan.

  2. Drizzle with olive oil and sprinkle with seasoning, then toss to coat evenly.

  3. Place the seasoned spatchcocked chicken directly on top of the vegetables.

  4. Scatter fresh rosemary and thyme over the vegetables around the chicken.

  5. Roast at 400°F (200°C) until the chicken reaches an internal temperature of 160°F (71°C) in the thickest part of the breast, about 1 hour.

    Then 60 min of waiting

    Foil the wing tips about 45 minutes into cooking to prevent them from burning.

  6. Rest the chicken for 10 minutes before carving into pieces and serving with the roasted vegetables.

    Then 10 min of waiting

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