Grilled Spatchcock Chicken with Carrots and Potatoes

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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4

Spatchcock is a term used in professional kitchens for poultry that is split down the back and flattened, which reduces roasting or grilling time considerably. Here, the chicken is seasoned with our smokehouse rub, which imparts a savory-sweet flavor, then the bird is grill-roasted along with carrots and potatoes.


  • 1 chicken 4 to 4 1/2 lb.
  • 1/4 cup smokehouse rub
  • 2 bunches small carrots, trimmed and peeled, larger carrots
      halved lengthwise
  • 1 lb. small red potatoes, halved
  • 1 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 4 small fresh thyme sprigs


Using kitchen shears or a chef’s knife, cut the backbone out of the chicken; discard the backbone and tuck the wings under the bird. Place the chicken on a baking sheet and sprinkle with the smokehouse rub, patting it onto the skin and into the crevices around the legs and wings. Let the chicken stand at room temperature for 1 hour.

Prepare a grill for indirect grilling over medium-high heat.

In a large bowl, toss together the carrots, potatoes and olive oil, and season with salt and pepper. Transfer the vegetables to a steel grill roaster and scatter the thyme sprigs on top. Place the chicken, breast side up, on the vegetables.

Place the roaster in the center of the grill over indirect heat and cover the grill. Cook until the chicken skin is well browned and an instant-read thermometer inserted into the thickest part of the breast registers 160°F and the thigh registers 170°F, about 45 minutes; adjust the burners as needed to maintain the internal grill temperature at 375° to 400°F. 

Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Carve the chicken into serving pieces and serve immediately with the carrots and potatoes. Serves 4.

Williams-Sonoma Kitchen

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