LOUISVILLE, Ky. (WDRB) - Everyone wants to make Dad feel special on Father's Day with a special meal.  So Kroger Chef Paul Dowell is sharing a kicked up chicken recipe that throws in a little beer for good measure. 

Beer Brined Spatchcock Chicken with Roasted Vegetables

1 cup warm tap water

¼ cup Kroger Dark Brown Sugar

¼ cup Kroger Coarse Kosher Salt

1 Tbl. & 2 Tbl. Private Selection Texas Style BBQ Rub

1 cup of ice

2- 12 oz. Blue Moon Belgian White Beer

1-.66 oz. pkg. Simple Truth Poultry Herb Blend

1 Naval Orange (sliced)

1- 3 oz. pkg. Shallot (about 3, sliced)

1 – 4-5 lb. Whole Chicken (rinsed, dried, back bone cut out & breast bone cut)

1-10 oz. pkg. Cherub Tomatoes

1-8 oz. pkg. Sliced Portobello Mushrooms

1-9 oz. pkg. Seasoned Brussels Sprouts

1 Tbl. Kroger Extra Virgin Olive Oil

Salt and pepper to taste

-Preheat range to 425° & cover sheet pan with foil.

-Combine warm tap water, brown sugar, kosher salt, rub seasoning in a large Ziploc bag. Rub together bag to dissolve ingredients.

-Add in 2 beers, herb blend, orange, 1 shallot. Mix well, add in chicken, double bag & massage well. Refrigerate at least 6 hours, but not more than 24 hours.

-Resolve chicken, pat dry & place on foil lined baking sheet breast side up. Rub chicken down with the remaining 2 tbl. of rub seasoning.

-Combine remaining 2 shallot, tomato, mushroom, brussel sprouts in a large bowl. Drizzle with olive oil & a little salt & pepper. Toss & place on sides of chicken.

-Roast for 30 minutes, toss vegetables, turn pan & roast for 30 more minutes.  Cover vegetables with foil if browning too fast. Cook chicken to 165°. Remove from oven, portion chicken & plate with vegetables.

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