Spatchcocked Roast Chicken with Shredded Brussels Sprouts and Bacon

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  12 oz Bacon, Pork
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  1.5 lbs Brussels Sprouts
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  4 lbs Chicken, Whole
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  0.5 tsp ½ teaspoon paprika
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  0.5 tsp Garlic powder
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  2 tsp 2 teaspoons kosher salt
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  1 tsp Brown sugar
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1 tsp Mustard, Dijon
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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, kosher salt, paprika, and cracked black pepper.
2. 2Place the bacon in a large cast-iron skillet over medium heat and cook, stirring occasionally, for 5–7 minutes until crispy and fat is rendered. Transfer bacon to a paper towel-lined plate; reserve 2 tablespoons of drippings in the skillet.
3. 3Add the brussels sprouts to the skillet with the remaining bacon fat, toss to coat, and spread into an even layer over medium heat. Cook for 3–4 minutes, stirring occasionally, until they begin to soften and brown slightly at the edges.
4. 4Place the spatchcocked chicken skin side up directly 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 the chicken skin.
6. 6Cover the skillet with a lid or foil and cook over medium-high heat for 35–40 minutes. Remove the lid and continue cooking for 10–15 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 for 5 minutes. Crumble the bacon over the chicken and brussels sprouts.
8. 8Divide the chicken, brussels sprouts, and bacon evenly into 6 airtight containers while hot. Store in the refrigerator and serve with crusty bread on the side.