One Pot Meal: Spatchcock Chicken with Brussels Sprouts & Potatoes

Happy Thanksgiving!

I roasted a spatchcocked chicken a few weeks ago along with some brussels sprouts and potatoes.  It occurred to me this morning that this dish would be perfect for a casual Thanksgiving meal for a small group of people, if roasting a big turkey isn't part of the game plan.  Turkey is great but it's a bit much if you don't have a dozen people to help you eat it.  And you don't have to dirty up a lot of pots and pans to cook this chicken.  One roomy roasting pan is all you need.

Don't know how to spatchcock a chicken?  It's pretty easy to do.  Watch this:



And now I am off to the in-laws' house for our Thanksgiving dinner with the family.  I'm not cooking a damn thing this year and I am a-okay with that.  But I have big plans for Christmas dinner...


SPATCHCOCK CHICKEN with BRUSSELS SPROUTS & POTATOES
printer friendly recipe

4 pound whole chicken, spatchcocked
1 pint brussels sprouts, cleaned and root ends trimmed
4 potatoes, cut into two inch chunks
6 garlic cloves, smashed
2 lemons
2 tablespoons olive oil
1 tablespoon rosemary
2 teaspoons savory leaves
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon red pepper flakes (optional)

Preheat the oven to 375 degrees.

Spread the brussels sprouts, potatoes and garlic in an even layer in the bottom of your roasting pan.

Lay the spatchcocked chicken on top.

Drizzle with the olive oil.

Halve the lemons and squeeze over the entire pan.  Tuck the lemon pieces into the vegetables.

Sprinkle the chicken and vegetables with the rosemary, savory, salt, black pepper and red pepper flakes.

Roast for 50-55 minutes.

Serves 4.