Spatchcocked Chicken with Butternut & Brussels

This bird comes brined and butterflied, ready to lay out flat on a sheet pan. Why? So you can get a roast chicken dinner in nearly half the time, with all of the trimmings. 

What You Get

Brined spatchcocked chicken 

Brussels sprouts 

Butternut cubes 

Garlic aioli 

Whole-grain mustard 

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 4 servings

15 minutes active 

60 minutes total 

Step 1

Preheat the oven to 475°F. Line 2 sheet trays with foil and grease with olive oil. 

Step 2

Remove the chicken from the packaging and pat dry. Open up the chicken and spread it out on one of the prepared pans, skin-side up. 

Step 3

Trim and cut the Brussels sprouts in half. Pile the Brussels and butternut on the other pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. 

Step 4

Transfer the pans to the oven and roast until the butternut and Brussels are browned, about 20 minutes, and the chicken is golden and no longer pink at the center of the thickest part, 30 to 40 minutes. (You’ll need to pull the vegetables before the chicken, when they get tender.) Let the chicken rest for at least 5 minutes.

Step 5

Carve the roasted chicken into breast and leg pieces. Transfer the pieces to plates, with the roasted vegetables on the side. Grind with pepper and serve warm, passing the aioli and mustard for slathering over everything.