Spatchcocked Roast Chicken with Shredded Brussels Sprouts and Bacon
Serves: 6
Prep Time: 15 min
Cook Time:
1 hr 10 min
Ingredients
12 ounces
bacon, cut into 1-inch pieces
1 ½ pounds
brussels sprouts, shredded
1 (4-5 pound)
Whole Chicken, spatchcocked
½ teaspoon
paprika
½ teaspoon
garlic powder
2 teaspoons
kosher salt
1 teaspoon
brown sugar
¼ teaspoon
freshly cracked black pepper
1 teaspoon
stone-ground mustard
Crusty bread, for serving (optional)
Ingredients
12 ounces
bacon, cut into 1-inch pieces
1 ½ pounds
brussels sprouts, shredded
1 (4-5 pound)
Whole Chicken, spatchcocked
½ teaspoon
paprika
½ teaspoon
garlic powder
2 teaspoons
kosher salt
1 teaspoon
brown sugar
¼ teaspoon
freshly cracked black pepper
1 teaspoon
stone-ground mustard
Crusty bread, for serving (optional)
Method
Preheat the oven to 400°F with a rack in the center position.
Place the bacon in a large cast-iron skillet over medium heat and cook, stirring occasionally, until crispy and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Remove 2 tablespoons of drippings from the skillet and set aside, leaving the remaining fat in the pan.
Add the brussels sprouts to the skillet with the bacon fat and toss to coat well. Spread into an even layer.
Place the spatchcocked chicken skin side up on top of the brussels sprouts. Brush both sides of the chicken with the reserved bacon drippings.
In a small bowl, combine the paprika, garlic powder, salt, brown sugar, pepper, and mustard. Rub the spice mixture all over the chicken, coating both sides.
Roast for 50 to 60 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F on an instant-read thermometer. Remove from the oven and let rest for 10 minutes.
Carve the chicken, then transfer it to a serving platter along with the braised brussels sprouts. Sprinkle with the cooked bacon and serve family-style with crusty bread alongside.
