Dutch Oven Spatchcock Chicken

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1 1/2 pounds red potatoes cut into 1” pieces 
2 large carrots sliced
8 ounces baby bella mushrooms
2 Large carrots sliced
2 stalks celery sliced
1 medium onion coarsely chopped
Salt and pepper to taste
Olive oil
10 whole cloves garlic
1 1/4 stick butter cut into pats
1/4 cup white wine
1 lemon
4 sprigs fresh rosemary
1 whole chicken (about 5 pounds)
3 tablespoons poultry seasoning
olive oil
cornstarch

Add potatoes, carrots, mushrooms, celery and onion to your 12 inch Dutch oven. Season liberally with salt and pepper. Add some olive oil and and give it a good mix.

Place garlic cloves and butter on top of the vegetables. Add white wine and lemon juice. Place rosemary sprigs on top of the veggies

Place the chicken breast-side-down on a cutting board. Using a pair of heavy kitchen shears, cut between the spine and ribs to

completely remove the spine. Flip the bird over and press down on the breast with the heal of your hand to flatten the bird.

Season the bird liberally with poultry seasoning and place it on top of the veggies.

Bake using 9 coals on the bottom and 16 on top to get 350 Deg F in your 12 inch dutch oven.

When the vegetables begin to soften (about 45 minutes), transfer the broth from bottom of the DO into a sauce pan using a turkey baster Add a 1/4 stick of butter. Season with salt, pepper and poultry seasoning. Thicken the broth with a slurry of cornstarch and warm water.

While the gravy is thickening, add more coals to the lid to help brown the skin on the chicken.

Total baking time is about one hour to one hour fifteen minutes. The meal is done when the internal temperature of the chicken reaches 180 Deg. F. and the vegetables are soft.