Ingredients:
- 1 Greener Pastures chicken
-
Meat Church Garlic and Jalapeño BLANCO to taste
- 1.5 C multicolored potatoes, halved
- 1 C brussel sprouts, halved
- 2 carrots, cut in half and into 1in pieces
- 2 T olive oil
Prepare your smoker
Prepare your smoker at a temperature of 400°. In this video we used a Traeger Westwood with Meat Church Oak and Hickory pellets.
Spatchcock the chicken
Using poultry shears or a sharp knife, cut along side the backbone on both sides to remove it.
Remove the keel bone.
You can see a great example of this process in this video.
Using your hands, carefully separate the skin from the breast meat for seasoning the meat underneath the skin.
Preparing the chicken
Season all sides of the chicken and underneath the skin with Meat Church Garlic and Jalapeño BLANCO. Set aside.
In a large cast iron skillet or sheet pan, (I used a 14in Yeti skillet) add the potatoes, brussel sprouts and carrots. Toss in olive oil and season lightly with Meat Church Garlic and Jalapeño BLANCO.
Place the spatchcocked chicken on top of your potatoes and veg. Spread the herbs evenly around the chicken.
Smoke the chicken
Place the pan in the center of the cooker and smoke for 1 hour or until the deepest part of the breast reads 159° with an instant read thermometer. (Pro Tip: Foil the wing tips 45 minutes into the cook to prevent burning.)
Serving
Let the chicken cool until you are able to handle with cotton gloves.
Slice the chicken off of the bones and serve alongside the potatoes, brussel sprouts and carrots.
Enjoy!
