An oven roasted Spatchcock BBQ Glazed Chicken with Vegetables is the best comfort meal. A quicker way to roast a whole chicken with onions, carrots and potatoes is a one pan, sheet tray dinner that makes the whole house smell amazing with less dishes to clean up!
1tablespoonkosher saltDiamond Crystal Kosher, if using another kosher salt use ½ tablespoon
1-2tablespoonscanola oil
1 - 1 ½cupsBBQ sauce
Roasted Vegetables
1medium yellow onion
2large carrots
½poundbaby yukon gold potatoes
1-2tablespoonscanola oil
Kosher salt to taste
1-2cupslow sodium chicken or vegetable broth
Instructions
Prepping the Chicken
Preheat the oven to 450 F and place a rack in the middle position.
In a small bowl, mix together smoked paprika, dried oregano, kosher salt and garlic powder, set aside.
Take the chicken from the packaging, drain any juices and remove anything in the cavity. Place on your sheet tray and pat dry with paper towels. Arrange the chicken so that the backbone is facing you. Using sharp kitchen shears, if desired, remove the wingtips at the joint and save for stock. Make one cut starting at the bottom (where the legs are) of the chicken and going towards the neck (where the wings are) on one side of the backbone. You’re going to cut through the ribcage but keep going. Repeat on the other side of the spine until it’s removed. Save for stock!
Open up the bird and flip it over so the skin is on top. Press down on the top of the breast to break the breast bone, making the bird lay down flatter.
Loosen the skin from the breast, thighs and legs gently with your fingers . Add the dry rub mixture under the skin all around the bird, trying to make sure each area is covered with dry rub, the meat should be well seasoned. You should use most of the dry rub on the meat and save roughly 1-2 teaspoons for the skin and get into all the nooks and crannies. Add 1-2 tablespoons of canola oil and rub into skin.
Position the chicken, skin side up in the center of a sheet tray. Arrange the legs so the thighs are exposed.
Preparing the Vegetables
Cut the onion in half through the root. Remove the top, root and skin of each half. Cut each half into 3-4 even pieces. Toss pieces lightly in canola oil and season well with kosher salt. Add to the sheet tray in 1 layer around the chicken.
Peel carrots and cut off the ends. Chop carrots up into even pieces about ½ inch to 1 inch in size. Toss lightly in canola oil and season well with kosher salt. Add to the sheet tray in 1 layer around the chicken.
Cut baby potatoes in half or quarters depending on the size and toss lightly in canola oil and season well with kosher salt. Add to the sheet tray in 1 layer around the chicken cut side down. It is okay if the vegetables are crowding around a bit, you’re not looking for crispy edges.
Cooking the Sheet Pan Meal
Make sure all vegetables are in a single layer around the chicken. If using, add a meat thermometer alarm probe deep into the breast without touching bone, connect to the thermometer and set it to 120 F.
Carefully, place the sheet tray on the middle rack with the breast towards the front. Add enough broth to just cover the bottom of the sheet tray and cook for 20 minutes (or until 120 F alarm goes off).
After 20 minutes, slide out the sheet tray and add a light layer of BBQ sauce to the chicken skin with a pastry brush. Try to cover all visible skin and cook for 7 more minutes (or until 135 F internally). Add a little more chicken stock if you notice any dry spots on the sheet tray.
After 7 more minutes, slide out the sheet tray and add another light layer of BBQ sauce to the chicken. Cook until chicken breast registers 155 F internally or 10-13 minutes longer. Add a little more chicken stock if you notice any dry spots on the sheet tray.
If using an alarm probe, double check the temperature of the breast in a few spots and make sure thighs register at least 170 F. If you’re not using a thermometer, check to see if the thigh removes easily from the rest of the chicken.
Once cooked, remove the sheet tray from the oven and rest chicken for at least 10 minutes. Check vegetables for doneness, they should be fork tender. If not, remove the chicken from the sheet tray to a cutting board and cook vegetables for 10 more minutes while the chicken rests.
Carve chicken as desired and serve with roasted vegetables.
Notes
The vegetable measurements are approximations.
If you don’t have kitchen shears, ask your butcher to spatchcock the chicken for you.
Save the backbone and wingtips for stock plus leftover bones.
Make sure all vegetables and chicken are in a single layer to ensure even cooking.
It is easier to put the tray in the oven and then add the broth.
Chicken is cooked at an internal temperature of 155 F with a 10 minute rest or when the juices run clear and the thighs separate easily.
If using anything beside Diamond Crystal Kosher salt, use ½ of amount.
Store leftovers in the fridge in an airtight container for up to 3 days.