Spatchcocked Roast Chicken with Shredded Brussels Sprouts and Bacon

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  Bacon, Pork(340g)
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  Brussels Sprouts(680g)
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  Chicken, Whole(2268g)
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  ½ teaspoon paprika
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  Garlic powder(3g)
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  2 teaspoons kosher salt
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  Brown sugar(5g)
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  ¼ teaspoon freshly cracked black pepper
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  Mustard, Dijon(5g)
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  Bread, Crusty, White

Instructions

1. 1Pat the chicken dry with paper towels, then spatchcock by cutting along both sides of the backbone and pressing the breastbone down to flatten. Season all over with garlic powder, salt, and pepper.
2. 2Place the bacon in a large cast-iron skillet over medium heat and cook, stirring occasionally, until crispy and fat is rendered, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate; reserve 2 tablespoons of drippings in the skillet and set aside.
3. 3Add the brussels sprouts to the skillet with remaining bacon fat, toss to coat, and spread into an even layer over medium heat. Cook 3 to 4 minutes, stirring occasionally, until they begin to soften and brown slightly at the edges.
4. 4Place the spatchcocked chicken skin side up on top of the brussels sprouts in the skillet. Brush the chicken skin with the reserved bacon drippings.
5. 5In a small bowl, whisk together the brown sugar, dijon mustard, and garlic powder. Rub the mixture evenly over both sides of the chicken.
6. 6Cover the skillet with a lid or foil and cook over medium-high heat for 35 to 40 minutes. Remove the lid and continue cooking for 10 to 15 minutes until the chicken skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F.
7. 7Remove from heat and let rest 5 minutes. Crumble the bacon over the chicken and brussels sprouts in the skillet.
8. 8Divide the chicken, brussels sprouts, and bacon evenly into 6 airtight containers while hot. Serve with crusty bread on the side or store for meal prep.