Spatchcock Chicken with Veggies and Red Potatoes

Name: Spatchcock Chicken with Veggies and Red Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 spatchcock chicken; 1 1/2 tbsp. Red Rub*; 1 tsp. Seasoned Salt*; ½ tsp. ground black pepper; 2 cup carrots; 3 cups Brussels sprouts; 1 lb. baby potatoes, halved; 8 garlic cloves; 2 sprigs rosemary; 2 sprigs thyme; 1 tsp. salt; ½ tsp. ground black pepper; 2 tbsp. extra virgin olive oil

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Featured Appliance:

Smartsynx™ Duplex Oven

Ingredients

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1 spatchcock chicken
1 1/2 tbsp. Red Rub*
1 tsp. Seasoned Salt*
½ tsp. ground black pepper

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2 cup carrots
3 cups Brussels sprouts
1 lb. baby potatoes, halved
8 garlic cloves
2 sprigs rosemary
2 sprigs thyme
1 tsp. salt
½ tsp. ground black pepper
2 tbsp. extra virgin olive oil

Directions

Place the spatchcock chicken on to the Baking Pan and rub with Red Rub and Seasoned Salt.
In a small bowl, toss the vegetables and potatoes with
rosemary, thyme, salt, pepper, and olive oil. Place them on the Crisper Tray and into the Lower Oven.
Select Roast for the Upper Oven and set cooking time to 30 minutes. Select Air Fry for the Lower Oven and set cooking time to 25 minutes. Press SmartSynx. This will automatically start the preheat for the Upper Oven.
When the Upper Oven has preheated, place the Baking Pan with the chicken onto the rack.
Halfway through the cooking process, shake the vegetable mixture to evenly cook.
Roast the chicken until internal temperature reaches 155° F. Serve with the vegetable mixture.