| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 large carrots, peeled
- 3 red onions, peeled
- 1/4 cup plus 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- One 4-pound whole chicken
- 8 whole cloves garlic, peeled
- 2 cups BBQ sauce, plus more for serving (store-bought or homemade)
Instructions
- Preheat the oven to 425 degrees F.
- Cut the carrots into 2 1/2-inch long segments. Cut the onions into wedges. Place on a sheet pan, drizzle with 1/4 cup of the oil and a pinch of salt and pepper.
- Next, spatchcock the chicken by placing on a board. Place the chicken breast-side down and locate the backbone. Cut down both sides of the bone with kitchen shears and remove the backbone. Discard this or use to make stock. Flip the chicken over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the chicken should sit relatively flat.
- Season the chicken all over with the remaining oil, 2 tablespoons salt and 2 teaspoons pepper. Place on top of the vegetables on the sheet pan. Place in the oven and roast for 25 minutes.
- Remove the pan from the oven, sprinkle over the garlic and toss with the carrots and onions. Brush the chicken all over with the BBQ sauce, return the pan to the oven and roast for 10 minutes.
- Remove from the oven, brush with more BBQ sauce and return to the oven for another 10 minutes.
- Remove from the oven, brush on more sauce and return it to the oven for a final 10 minutes, cooking until the chicken registers 165 degrees F when a meat thermometer is inserted in the thigh.
- Remove from the oven and rest for 10 minutes, covered loosely in foil.
- Transfer the chicken to a cutting board and cut into 4 or 6 pieces. Put on a platter and surround it with the vegetables. Serve with additional BBQ sauce for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 775 |
| Total Fat | 45 g |
| Saturated Fat | 11 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 36 g |
| Protein | 40 g |
| Cholesterol | 154 mg |
| Sodium | 1198 mg |
Reviews
I cooked this on a sheet pan in the Traeger and seasoned the chicken with Meat Church Holy Voodoo. I also added potatoes and some Frank’s Red Hot to the barbecue sauce. It was a hit!
Very easy and very tasty. We use our favorite spicy BBQ sauce and it turns out just right every time, this is a staple in our house. I only put a few veggies under the bird, the rest are scattered around so they are well cooked and soak up the sauce.
A great weeknight dinner! I’ve cooked this several times and used different vegetables each time. For the versatility ~ using different vegetables and different sauces ~ and only dirtying one pan, I give this a 5-star rating.
It was awful! Skip the BBQ sauce glaze (or put it on at the end). Using it as a glaze caused the skin to be gummy and undercooked, and removing the chicken from the oven twice during its cooking time caused the cook time required to increase by 20 minutes or more, depending on the size of your chicken.
Very easy and great tasting!
Easy and tasty!
Super easy and delicious for a Sunday night meal.
This was the most amazing chicken I’ve ever had. The BBQ sauce was so good. I love it! Super easy and incredibly juicy.
Our new favorite family dinner recipe. Wow! Thank you for sharing with us. My first spatchcocked chicken and it was excellent, juicy, and the roasted veggies were so flavorful. I added potatoes too and it was yummy. Very impressed with this recipe.
I like the idea of preparing the chicken in this manner however the combination of the vegetables with the BBQ sauce on this chicken weren’t compatible. It might have been nice to have a homemade BBQ sauce and had corn or potatoes as the accompaniment. I’m moving on with spatchcock with different seasonings and veggies.