This juicy, flavorful single-pan chicken is smoked right over a bed of baby potatoes. Spatchcocking the chicken ensures that it will be tender and evenly cooked, while generous seasoning and a drizzle of creamy ranch packs delicious flavor into every morsel of your meal. About the cut: Spatchcocking a chicken opens up the bird and removes the backbone to allow it to lie flat. This allows the chicken to cook more evenly and will cut your cooking time in half. This recipe was created by our partner Paul Saladino who made the dish on our Oklahoma Joe’s® Bronco Drum Smoker, but you can make it on your grill or smoker.
