Ree makes a tangy apple brown sugar barbecue sauce for her tender, juicy chicken!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Spatchcock BBQ Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

3 large carrots, peeled
3 red onions, peeled
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 4-pound whole chicken
8 whole cloves garlic, peeled
2 cups BBQ sauce, plus more for serving (store-bought or homemade)

Directions

Preheat the oven to 425 degrees F.

Cut the carrots into 2 1/2-inch long segments. Cut the onions into wedges. Place on a sheet pan, drizzle with 1/4 cup of the oil and a pinch of salt and pepper.

Next, spatchcock the chicken by placing on a board. Place the chicken breast-side down and locate the backbone. Cut down both sides of the bone with kitchen shears and remove the backbone. Discard this or use to make stock. Flip the chicken over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the chicken should sit relatively flat.

Season the chicken all over with the remaining oil, 2 tablespoons salt and 2 teaspoons pepper. Place on top of the vegetables on the sheet pan. Place in the oven and roast for 25 minutes.

Remove the pan from the oven, sprinkle over the garlic and toss with the carrots and onions. Brush the chicken all over with the BBQ sauce, return the pan to the oven and roast for 10 minutes.

Remove from the oven, brush with more BBQ sauce and return to the oven for another 10 minutes.

Remove from the oven, brush on more sauce and return it to the oven for a final 10 minutes, cooking until the chicken registers 165 degrees F when a meat thermometer is inserted in the thigh.

Remove from the oven and rest for 10 minutes, covered loosely in foil.

Transfer the chicken to a cutting board and cut into 4 or 6 pieces. Put on a platter and surround it with the vegetables. Serve with additional BBQ sauce for dipping.

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Ree Drummond’s Sheet Pan Spatchcock BBQ Chicken | The Pioneer Woman | Food Network

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