Ingredients
1 5lb Whole Chicken
2 lbs Red potatoes cut in quarters
3 medium carrots
1 yellow onion
1 sprig of Rosemary
1 head of Garlic with the top cut off
1 cup of Chicken Broth
Seasoning Blend
1 tbsp each of
Smoked Salt
Pepper
Roasted Garlic powder
Onion powder
Smoked paprika
¼ tsp of Cajun seasoning (optional)
Directions
Step 1
Preheat oven to 425 degrees. Spatchcock the chicken by removing the back bone then cracking the breast bone allowing it to lay flat.
Step 2
Rub olive oil on the chicken then season with the blend above or your own favorite.
Step 3
Cut up the potatoes and veggies and them to a cast iron skillet and drizzle with olive and toss in seasoning.
Step 4
Lay the sprigs of Rosemary and garlic and Place the Chicken over the top.
Step 5
Place in the oven at 425 this will help crisp up the skin. After about 15 minutes lower the temp to 350 baste the chicken with the broth from the pan a couple times during the cook and let cook until it reaches 165 internal temperature.
