Spatchcocked Roast Chicken with Shredded Brussels Sprouts and Bacon

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 1 hr 10 min
  • Calories: 928
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Ingredients

  • 12 oz Bacon, cut into one inch pieces
  • 1 1/2 lbs Brussels sprouts, shredded
  • 1 (4-5 lb) Whole chicken, spatchcocked
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 2 tsp Kosher salt
  • 1 tsp Brown sugar
  • 1/4 tsp Freshly ground black pepper
  • 1 tsp Ground mustard

Method

  1. Preheat the oven to 400° F.
  2. In a large ovenproof skillet (preferably cast iron) cook the bacon over medium heat until crispy, about 7 minutes. Turn off heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon drippings in a small bowl and leave the remaining (about 2-3 tablespoons) fat in the pan, allowing it to cool slightly. If your bacon was extra fatty, you can discard some of the rendered fat.
  3. Add the shredded Brussels sprouts to the skillet and toss with the bacon drippings.
  4. Place the spatchcocked chicken on top of the Brussels sprouts (skin side up) in the pan. Generously coat both sides of the chicken with the reserved bacon drippings.
  5. In a small bowl mix together the paprika, garlic powder, salt, brown sugar, pepper and ground mustard. Coat the chicken on both sides with the spice mixture.
  6. Roast in the oven for 50-60 minutes or until the internal temperature reaches 165°F on a meat thermometer inserted into the thigh. Remove meat from bird or quarter the bird and serve on-the-bone alongside braised Brussels sprouts sprinkled with the cooked bacon. With crusty bread for soaking up the drippings.