Roasted Chicken & Vegetables with Chef Josh Capon

Wash your hands with soap and warm water.

Take a whole chicken and use kitchen shears to spatchcock it by removing the backbone.

Butterfly the chicken so it sits flat for even cooking.

Place the spatchcocked chicken in a mixing bowl.

Wash your hands again after handling raw chicken.

Season the chicken with salt, pepper, and barbecue spice rub.

Add extra virgin olive oil to the chicken and mix well to coat.

Place the seasoned chicken on a baking sheet.

Cut baby Idaho potatoes into quarters and add them to the mixing bowl.

Season the potatoes with the same spice rub, oil, salt, and pepper.

Prepare carrots by peeling them and chop them into pieces.

Add chopped carrots to the baking sheet with the chicken and potatoes.

Chop celery and add it to the baking sheet as well.

Chop onions and add them to the baking sheet.

If available, add chopped garlic to the mixing bowl with the vegetables.

Season all vegetables with salt and pepper and mix well.

Place the vegetables around the chicken on the baking sheet.

Cut a lemon in half and place it under the chicken for flavor.

Equipment Needed

Spice Level: