A delicious one-pot roast chicken dinner with Yukon Gold potatoes, shallots, leeks, garlic, broccoli, and Brussels sprouts, seasoned with a flavorful spice rub.
1. Preheat the oven to 425°F.
2. In a large Dutch oven (or oven-safe pot/baking dish), add 2 Tbsp olive oil, sliced potatoes, and a sprinkle of salt and pepper. Toss to coat the potatoes. Then add the shallots, leeks, smashed garlic, broccoli florets, and trimmed Brussels sprouts. Season all veggies with salt and pepper and top with fresh thyme sprigs.
3. Spatchcock the chicken: Pull off the large pieces of fat at the base of the chicken cavity. Orient the chicken breast side down and slice using kitchen shears along both sides of the spine to remove it. Once the spine is out, season the inside of the chicken generously with salt and pepper. Turn the chicken over so the breast side is facing up and press down firmly on the breastbone to flatten it. Place the chicken breast side up in the pot on top of the veggies.
4. In a small bowl, mix together the garlic powder, onion powder, paprika, 1 tsp kosher salt, 1/2 tsp pepper, and 1/4 cup olive oil. Pour the spice rub onto the chicken and rub it into the skin until it’s evenly coated.
5. Wet parchment paper by running it under water and crumpling it with your hands. Place it over the chicken, then cover the pot with foil.
6. Bake covered for 1 hour, then remove the parchment paper and foil, and bake for an additional 30 minutes. Optionally, broil for 5-7 minutes at the end to get the chicken skin extra brown.
7. Transfer the chicken and veggies onto a serving platter and top with a drizzle of olive oil, flaky sea salt, and fresh parsley. Enjoy!
