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Dinner for 6

Spatchcocked Roast Chicken

A flattened whole chicken roasts with paprika and mustard while shredded Brussels sprouts cook with crisp bacon.

$2.25per serving $$
85 minstart to table
6servings

AmericanDairy-freeBudgetFamilyDinnersCold-weather comfortWinter

Ingredients

  • 12 oz bacon
  • 1 1/2 lb brussels sprouts
  • 1 whole chicken
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tsp kosher salt
  • 1 tsp brown sugar
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp stone-ground mustard
  • crusty bread (optional)

Steps

  1. Heat the oven to 425 F.
  2. Cut along both sides of the chicken backbone, remove it, and press the chicken flat.
  3. Mix the paprika, garlic powder, salt, brown sugar, pepper, and mustard, then rub the mixture over the chicken.
  4. Place the chicken breast-side up on a rimmed baking sheet and roast for 55 minutes, or until it reaches 165 F.
  5. Cook the bacon in a large skillet over medium heat until crisp, then remove and crumble it.
  6. Shred the Brussels sprouts, cook them in the bacon fat for 8 minutes, and stir in the bacon.
  7. Rest the chicken for 10 minutes before cutting it.

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