Spatchcock Chicken

To spatchcock the chicken:

1. Pat dry the chicken with a paper towel.
2. Set the chicken breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.
3. Flip the chicken over and use your hands to press firmly to flatten the ribs. Make sure the chicken is completely flat and position the thighs out on the baking sheet.
4. Rub the chicken generously with the chicken seasoning
5. To season the vegetables, toss them with olive oil and salt and pepper to taste.

To Roast the Chicken:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Place the chicken in the middle of a large baking sheet pan. Make sure it is skin-side up. Scatter the vegetables around the chicken.
3. Bake the spatchcocked chicken and veggies for 15 minutes. Reduce oven temperature and cook at 400 degrees Fahrenheit for about 1 hour or until the thickest part reaches 165 degrees.
4. Remove the chicken from the oven and tent it with foil. Let rest for 10-20 minutes. Carve and serve.

To Smoke the Chicken:

1. Preheat your smoker to 240 degrees Fahrenheit.
2. Place the chicken in the middle of a large baking sheet pan. Make sure it is skin-side up and that your pan is smoker-safe. Scatter the vegetables around the chicken.
3. Place the spatchcocked chicken and veggies in the smoker. Smoke for 3-4 hours or until the thickest part reaches 165 degrees Fahrenheit.
4. Alternatively, you can cook the vegetables separately, but I personally love cooking them in the smoker! Sometimes I'll place the vegetables in their own smoker-safe pan and pull them out if they get done sooner.
5. Remove the chicken from the oven and tent it with foil. Let rest for 10-20 minutes. Carve and serve.