Website Will be Temporarily Unavailable During Scheduled Maintenance Starting November 29 at 8am ET

Cast Iron Chicken and Veggies

Prep Time: 10 Min | Cook Time: 1 Hrs


  • 1
    1 Whole Chicken
  • 2
    1.5 lbs Baby Golden Potatoes
  • 3
    1 Package Baby Carrots
  • 4
    1 Yellow Onion
  • 5
    12 Oz Chicken Broth
  • 6
    Char-Griller Chicken Rub
  • 7
    (Lodge dual handle cast iron skillet fits in the Akorn perfectly)

A spatchcock roasted chicken with veggies is a perfect quick weeknight meal that will satisfy your tastebuds! Take a look at this recipe from Char-Griller ambassador Izzy Wofford aka @izzygrillz.


  1. Spatchcock the chicken by removing the backbone and snapping breastbone, allowing the bird to lay flat. (Vid of this on my page @izzygrillz)
  2. Season chicken using a rub.
  3. Slice potatoes and onion and add to skillet with carrots.
  4. Add 12 oz chicken broth.
  5. Lay spatchcock chicken on top of the vegetables.
  6. Smoke indirect on you AKORN® at 325F for approximately an hour; it’s finished with the chicken is 165F in the center of the breast.
  7. Remove, serve and enjoy!

Author: Izzy Wofford
Print Recipe