Spatchcock Chicken with Vegetables

Ingredients:
1 head garlic
5 sm yellow potatoes, quartered
2 large sugar beets, peeled and cubed
1 large onion, quartered
1 - 4 lb. chicken
1/2 + 1/4 c. Medium EVOO
1 tsp. smoked paprika
2 Tbsp. salt
1 Tbsp. fresh cracked black pepper
2 Tbsp. fresh chopped rosemary

Preheat oven or grill to 450F. Cut the garlic head in half and add it, along with all the veggies to a 9 x 13" baking dish. Drizzle with 1/4 c. EVOO tossing to coast. Season with 2 tsp. salt and 1 tsp. of pepper.

On a clean cutting board, lay out the whole chicken breast side down. With sharp kitchen shears, cut along either side of the chickens backbone and remove it. Lay the chicken flat, underside exposed and press down on it to flatten it a touch more. Season the inside of the chicken with 2 tsp. salt, 1 tsp pepper and 1/2 tsp. paprika. Drizzle with a 1/4 c. EVOO, Rub the seasonings into the meat.

Flip the chicken over and lay breast-side up on top of the veggies, then repeat, seasoning the bird with the remaining salt, pepper and paprika and drizzle generously with EVOO.

Place the chicken in the preheated oven and bake for 35 min. Remove from the oven and the breast meat for a temp of 165F and if the juices run clear from the chicken. Pierce the veggies with a fork to check if cooked to tenderness.

Remove the dish from the oven and let it cool for 10 minutes before transferring the chicken to a cutting board to carve. Remove the veggies to the serving dish and transfer the carved chicken to a serving platter and serve.

To grill, layer the beets and potatoes ion the grill, then the onions on top. Lay the seasoned flattened chicken over the vegetables. Leave burners under the vegetables on medium and the outside of grill on high to maintain the temperature. Roast on the grill for 30 - 45 minutes, until the internal temp reaches 165F.