This dish becomes a whole meal once you add the vegetables to the pan. Bonus that my kids love this and request it often. Serves 6. 


1 (5lb) whole chicken 
4 garlic cloves, chopped 
1 tsp JF Spicy Salt 
6 Tbsp (3oz) salted butter, softened (sub ghee or vegan butter)
1 Tbsp fresh thyme, chopped  
2 Tbsp lemon zest
3 Tbsp fresh lemon juice, divided ¾ tsp
Fresh cracked black black pepper
12oz small red new potatoes, halved 
8oz small carrots, halved with tops
8oz brussels sprouts, trimmed and halved


Preheat the oven to 450°. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock) Turn chicken breast side up and open the underside of the chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.


Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub remaining garlic mixture under skin of chicken breasts and thighs.

Bake chicken in preheated oven 10 minutes. Remove pan from oven. Reduce heat to 400°. Arrange potatoes and carrots around chicken; return to oven and bake 20 minutes. Arrange Brussels sprouts around chicken and spread remaining 2 tablespoons garlic mixture on breasts; return to oven and bake until a meat thermometer inserted in thickest portion registers 165°, about 20 minutes. Drizzle with lemon juice and let stand 10 minutes. Carve chicken and serve with pan juices.
Recipe adapted from Southern Living