Winner Winner Chicken Dinner! Check out This Cool Cooling Rack Hack for the Ultimate All-In-One Dinner
- ½ pound rainbow carrots
- ½ pound asparagus
- 2-4 Yukon gold potatoes
- Olive oil
- 1 whole chicken, butterflied
- 2 tbsp garlic butter
- 1 tbsp barbecue seasoning
- 1 box cornbread mix, prepared according to package instructions
- 1 jalapeño, sliced
- ½ cup shredded cheddar
- Garlic butter (recipe at the end)
- 1 head of garlic
- 1 stick of butter
Chicken & Vegetables Instructions
Slice & Layer
Preheat your oven to 350°F. Slice the Yukon gold potatoes with an apple cutter to get super-fast wedges. Layer the potato wedges onto a baking sheet with the 1/2 lb rainbow carrots and 1/2 lb asparagus.
Season the vegetables with salt, pepper, and whatever herbs you prefer (we used chopped rosemary and thyme). Drizzle the vegetables with olive oil but not a lot because the garlic butter from the chicken is going to drip onto the vegetables during the baking process.
Lay a cooling rack on top of the vegetables. A cooling rack with adjustable legs works best, but this hack still works with any cooling rack you might have in your kitchen.
Place a chicken on top of the cooling rack. For this hack, it works much better if you use a spatchcocked or butterflied chicken because it lays perfectly flat on the cooling rack. Spatchcocking is a slightly tricky process, but you can ask the butcher at your grocery store to do it for you.
Brush the entire chicken down with garlic butter and then sprinkle and rub in your favorite barbecue seasoning. We used Jack Daniels’ Chicken Rub, but you could use whatever you want and adjust to spice-tolerance-levels.
For the corn muffins, take another cooling rack and place it on top of the chicken. If you do not have another cooling rack, that’s okay, the corn muffins are something that can be baked next to the chicken or veggies. Take a mason jar lid and flip over to the metal side. Spray the lids with pam spray and then fill it with cornbread batter, jalapeno slices, and cheddar cheese.
Bake the entire thing for 45-55 minutes, or until the chicken reads an internal temperature of at least 165°F. THEN let the chicken rest for at least 10 minutes so that it can cool and also so that the juices don’t spray everywhere when you slice into it.
Carve up your chicken, starting with the breasts, wings, thighs, and drumsticks. Enjoy your meal and pat yourself on the back for being a domestic goddess and making a full blown meal in under an hour.
Garlic Butter Instructions
Note: you don’t have to use garlic butter in this recipe. You can use literally whatever you want, BUT we used garlic butter and it made our chicken so succulent and tender that we wouldn’t want you to miss out on the party.
Take a head of garlic and peel off most of the papery skin until you’re just left with the lightly skinned cloves. Wrap the entire thing in aluminum foil and roast it at 400°F for 30-40 minutes.
After 40 minutes, remove the garlic from the oven and let it cool. Pick a clove off of the head and pinch it and what will squish out is instant garlic paste! How cool is that?!
Squish out all the cloves into a bowl and leave them alone until they reach room temperature. Then, take a stick of butter and mix it into the garlic paste. Mix until everything is emulsified, it’s okay if there are bits of garlic but you really want to make sure there aren’t any gigantic chunks. Add salt and pepper until it tastes like perfection itself. For the chicken, we brushed like two-ish tablespoons onto the chicken, so the rest of this recipe can be used for:
- Sauce bases (like for chicken alfredo!)
- Garlic bread
- Mashed potatoes
- Whateva you want!