Preheat oven to 400 degrees
This recipe can be done using all different types of veggies for the one pictured I used:
Purple and Yellow Cauliflower, Cut down so the stems are 1/4 inch thick
Adirondack Red Potatoes, Cut Potatoes 1/2 thick slices and quarter
Put in a bowl and toss with a light vegetable oil, set aside.
Spatchcock the chicken: Lay the chicken on the cutting board so that the breast side is down. Using poultry scissors (highly recommended) cut along both sides of the spine and discard. Using a knife slit the breast bone, flip the chicken breast side up and press down breaking the bone so that the chicken lays flat.
Put the chicken on a parchment lined pan, pat it dry then coat with oil. Sprinkle with any of my seasoning depending on which flavor your are looking for.
Arrange the veggies around the chicken and sprinkle with a seasoning salt or just salt and pepper, I wouldn’t recommend using the same blend as the chicken so your meal can have layers of flavor.
Cook that pan for 45-60 minutes, checking the temperature of the chicken, should read at least 160 degrees. Remove from the oven and let rest for 10 minutes before serving.