Spatchcock BBQ Chicken with Roasted Vegetables | Rodney Strong

Ingredients

• 1, 3-4 pound chicken
• 2 tbsp olive oil
• 1 tsp Kosher salt
• 1 tsp black pepper
• 1 bottle of your favorite bbq sauce
• 1 sweet potato, peeled and cut into 1 inch dice
• 1 medium red onion, peeled and roughly cut into large chunks
• 2 cups brussels sprouts, peeped and halved
• 8oz pack baby rainbow carrots, peeled
• 1/4 cup olive oil
• 2 tsp dried thyme