For the Chicken:

• 1 whole chicken (4–5 lbs), spatchcocked (backbone removed so the chicken can be flattened)
• 1 lime or lemon, halved (for Caribbean-style cleaning)
• 1/2 cup white vinegar (for Caribbean-style cleaning)
• 3 tablespoons olive oil
• 1/2 teaspoon red pepper flakes (adjust to taste for heat)
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 tablespoon grated garlic (from about 4–5 fresh garlic cloves)
• 1 tablespoon fresh grated ginger
• 2 tablespoons Creole seasoning
• 1 teaspoon dried thyme
• 1 teaspoon celery flakes (or celery seed)
• 1 teaspoons salt (coarse or kosher salt is best)
• 1 teaspoon black pepper

For the Vegetables:

• 3 carrots, peeled and cut into large chunks or sticks
• 4 ears of corn, each cob cut into 2-inch pieces
• 2 semi-ripe (just turning yellow) plantains, peeled and cut into thick slices/chunks
• 1 head of broccoli, cut into florets
• 4 medium potatoes, scrubbed and cut into chunks (about 1–2 inch pieces)
• 3 tablespoons butter, melted
• 1 cup chicken stock for adding moisture during roasting
• Salt, paprika, chicken bouillon powder, and black pepper – for seasoning the vegetables (about 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon black pepper, and 1 teaspoon bouillon powder, or adjust to your taste)

Step 1: Preheat and Prep

Preheat your oven to 390°F (200°C). Remove the giblets from the whole chicken (if included) and trim any excess fat or skin. For a Caribbean-style clean, rub the chicken all over with lime or lemon, squeezing the juice onto the skin. Then rinse the chicken in a large bowl of water with vinegar. This citrus-and-vinegar wash will freshen the chicken by removing any off odors and is thought to tenderize the meat slightly. Pat the chicken very dry with paper towels (inside and out). A dry chicken will roast better and form a nice crust with the spices.

Step 2: Spatchcock the Chicken:

Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along one side of the backbone from tail to neck, then cut along the other side of the backbone to remove it completely. (Discard the backbone or save it for making stock.) Flip the chicken over and press down firmly on the center of the breastbone until you hear a crack – this helps flatten the chicken. Now your chicken is butterflied (spatchcocked) and will lie flat for even cooking. If the wing tips are long, tuck them under the breast so they don’t burn during roasting.

Step 3: Mix the Spice Paste

In a bowl, prepare the seasoning paste by combining the olive oil, red pepper flakes, paprika, cumin, coriander, dried oregano, grated garlic, grated ginger, Creole seasoning, dried thyme, celery flakes, salt, and black pepper. Stir everything together until it forms a thick paste. This aromatic paste will be our flavorful wet rub.

Step 4: Season the Chicken

Rub the spice paste all over the spatchcocked chicken. Make sure to coat both the skin and the underside of the chicken. For maximum flavor, gently loosen the skin over the breasts and thighs and rub some of the paste directly onto the meat underneath the skin as well. The combination of oil, spices, garlic, and ginger will form a flavorful coating. Tip: If you have time, let the seasoned chicken marinate for 30 minutes at room temperature, or cover and refrigerate it for several hours (up to overnight). Marinating isn’t required, but it will deepen the flavor.

Step 5: Prepare the Vegetables

In a large roasting pan, add all the prepared vegetables (carrots, corn pieces, plantain chunks, broccoli florets, and potato chunks). Sprinkle the veggies with a generous pinch of salt, the paprika, black pepper, and the chicken bouillon powder (crumble it evenly over the veggies). Toss everything together so the seasoning is distributed. Pour the melted butter over the vegetables and toss again to coat them lightly in butter – this will help them roast nicely. Finally, pour in the chicken stock around the vegetables. The stock will create steam as it heats, keeping the vegetables moist and helping to cook them through without drying out or burning. Spread the veggies out in an even layer.

Step 6: Set Up the Pan

Place a roasting rack on top of the vegetables in the pan. Lay the seasoned spatchcocked chicken on the rack, skin side up. (If you don’t have a rack, place the chicken directly on top of the vegetables – it will still cook well. The bottom of the chicken will baste the veggies with its juices, though it may not get as crisp. In this case, you can stir the veggies once halfway through cooking to ensure they cook evenly and soak up juices.) Make sure the chicken is positioned roughly centered over the pan so that all the dripping juices will land on the vegetables.

Step 7: Roast

Transfer the pan to the preheated oven and roast at 390°F (200°C) for approximately 45 to 60 minutes, or until the chicken is fully cooked. The exact time will depend on the size of your chicken and your oven, but a 4–5 lb spatchcocked chicken typically cooks in about an hour or a bit less. To check for doneness, insert a meat thermometer into the thickest part of the thigh (and another into the breast if possible, without touching bone). The chicken is done when it reaches at least 165°F (74°C) at the thickest part. The juices near the thigh should also run clear. If the chicken is browning too quickly on top before the inside is done, you can loosely tent a piece of aluminum foil over the chicken to prevent the skin from burning. (If you covered it, uncover for the last few minutes to let the skin crisp back up.)

Step 8: Optional Broil for Crispness

If the chicken has reached a safe temperature but you’d like extra crispy, deeply golden skin, you can switch the oven to broil for 2-3 minutes at the very end. Keep a close eye during broiling – the high heat can cause the skin to char quickly. This step is optional; if the chicken already looks nicely browned and crispy, you can skip the broil. Once done, carefully remove the roasting pan from the oven.

Step 9: Rest the Chicken

Using tongs and a spatula (or two large tongs), transfer the roasted chicken from the rack to a cutting board. Let it rest for 10 minutes before cutting or serving. This rest period is important – it allows the juices in the chicken to redistribute, which makes the meat more moist and tender when you carve it. While the chicken is resting, you can leave the vegetables in the pan (you might tent them with foil to keep them warm), or transfer them to a serving platter.

Step 10: Carve and Serve

To carve the spatchcocked chicken, cut the legs quarters (legs and thighs) away from the breasts, then separate the thighs from drumsticks. Cut the wings off the breast section, and then slice the breast meat. Arrange the carved chicken pieces on a platter or on individual plates. Surround the chicken with the roasted vegetables. Before serving, spoon some of the flavorful pan juices from the roasting pan over the chicken and veggies. The carrots, corn, plantains, broccoli, and potatoes will be tender and infused with the savory drippings – a perfect side for the roasted chicken. Serve warm and enjoy your Roast Spatchcocked Chicken with Veggies with a Caribbean twist!