One Pan Spatchcock Chicken & Veggies

Dinner just got easier, and a whole lot more flavorful! This One-Pan Spatchcock Chicken & Veggies recipe delivers crispy, golden skin and juicy, tender meat, with roasted vegetables underneath soaking up every drop of pan juices. The chicken gets a generous rub of It's Seasoned's Cajun seasoning blend, while the veggies are tossed in It's Seasoned's Creole Tang seasoning blend for a slight heat and savory tang. This meal is perfect for a busy weeknight meal or a cozy Sunday supper.

Serves: 4-6 | Prep: 15 min | Roast: 45-55 min

Ingredients

For the chicken:

• 1 whole chicken (4-5 lbs), spatchcocked (backbone removed, pressed flat)

• 2 tbsp olive oil or melted butter

• 1 1/2 - 2 tbsp It's Seasoned Cajun

• 1 lemon, halved

For the vegetables:

• 1 1/2 lbs baby potatoes, halved

• 3-4 carrots, cut into 2-inch chunks

·       1 lb brussels sprouts, halved (quartered if large)

• 1 red onion, cut into wedges

• 2 tbsp olive oil

• 1 ½ - 2 tbsp It's Seasoned Creole Tang

Instructions

1. Preheat oven to 425°F. Pat the spatchcocked chicken completely dry with paper towels; this is key for crispy skin.

2. Toss the potatoes, carrots, Brussels sprouts and onion wedges with olive oil and Creole Tang seasoning in a large bowl until evenly coated.

3. Spread the seasoned vegetables in a single layer across a large rimmed sheet pan or roasting pan.

4. Rub the chicken all over, and under the skin of the breast if possible, with olive oil or melted butter, then coat generously with the Cajun seasoning.

5. Place the chicken skin-side up directly on top of the vegetables in the center of the pan. Cut the lemons in half and tuck them in and around the chicken.

6. Roast for 45-55 minutes, until the skin is deeply golden and a thermometer inserted into the thickest part of the thigh reads 165°F. If the vegetables are tender before the chicken is done, move them to the edges of the pan away from direct drippings, or remove and tent with foil.

7. Let the chicken rest for 10 minutes before carving. Serve directly from the pan with the vegetables spooned alongside, drizzled with any pan juices.

This One Pan Spatchcock Chicken & Veggies recipe proves that a bold, satisfying dinner doesn't need a sink full of dishes. Pair the smoky, savory Cajun on the chicken with the tangy Creole Tang on the vegetables, and you have a complete meal that brings big flavor to any night of the week. Grab your sheet pan and get roasting!