Spatchcocked Chicken with Vegetables

Adapted from Spatchcocked Chicken with Root Vegetables

Ingredients
7 medium carrots, cut into 1" chunks
4 large yellow potatoes, cut into 1" chunks
1/2 white or yellow onion, cut into 1" chunks
3/4 lb. cauliflower, cut into 1" chunks
2 T. extra-virgin olive oil
salt and pepper

6 cloves of garlic, finely minced
1 6" sprig rosemary, finely minced
1/2 t. chipotle powder
1/4 t. salt
1/2 T. olive oil

1 whole chicken, 5-6 lbs., spatchcocked as in the linked recipe

Directions
Preheat the oven to 450˚F.

Toss the vegetables with 2 T. olive oil, salt and pepper, and spread evenly in a 9" x 13" glass baking dish.

Mix the garlic, rosemary, chipotle, and 1/4 t. salt with 1/2 T. olive oil in a small bowl.

Spatchcock the chicken and loosen the skin from the breast, leg and thigh, and wing meat areas.

Place flat on the vegetable base, arranging the chicken so none of it hangs over the pan edges.  Spread the herb paste between the meat and the skin.  Tuck the wing tips in the cut you made to access the thigh and leg meat so they don't burn.

Roast for 50-60 minutes, until the thickest part of the thigh registers 165° on a thermometer.
Remove the chicken from the pan and let it rest for 10-15 minutes before carving.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 546
% Daily Value *
Total Fat 13 g	21 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 183 mg	61 %
Sodium 616 mg	26 %
Potassium 854 mg	24 %
Total Carbohydrate 34 g	11 %
Dietary Fiber 5 g	20 %
Sugars 9 g
Protein 85 g	170 %
Vitamin A	238 %
Vitamin C	91 %
Calcium	13 %
Iron	22 %