Smoked Spatchcocked Chicken & Potatoes
3:20 - Prep 0:20 / Cook 3:00
Beginner
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. |
2-4 Servings
Ingredients
For Chicken
- 1 Whole Chicken
- 2 Lbs Baby Potatoes
- 1/2 Onion, Diced
- 2 Tbsp Minced Garlic
- > Truffle Oil Or Your Preferred Cooking Oil
- > Italian Seasoning
- > Your Preferred Oklahoma Joe’s® Rub
For Serving
- > Ranch Dressing
- > Chives, Chopped
Preparation
List
Steps
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1.
Preheat your smoker to 325-250ºF.
2.
To spatchcock the chicken, remove the backbone of the chicken and press down on the breasts to lay the chicken flat.
3.
Place the potatoes, onions and garlic in a large bowl. Coat with truffle oil or your preferred cooking oil and season generously with Italian seasoning and mix well to combine.
4.
Place the mixture into a cast iron pan or oven safe dish in an even layer and lay the spatchcocked chicken over the vegetables.
5.
Season the chicken with BBQ rub.
6.
Place the pan on the smoker and cook for about 2 hours.
7.
Once the chicken breast hits an internal temperature of 161ºF, remove it from the smoker and let it rest for 15-20 minutes.
8.
Top the chicken and potatoes with a generous drizzle of ranch dressing and a sprinkle of chopped chives and serve.
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