Mustard-Crusted Spatchcock Chicken with Grill-Roasted Fall Vegetables

Chef Brittany Baldwin created this recipe to showcase a bounty of autumn vegetables that are the perfect accompaniment to her grilled whole chicken. If you have time, brine the bird before cooking it: In a large bowl or pot, dissolve 6 Tbs. kosher salt and 6 Tbs. sugar in 1 quart cold water. Submerge the chicken in the brine, cover and refrigerate for at least 2 hours or up to 1 day. Remove the chicken from the brine and pat dry with paper towels, then proceed as directed (but don't salt the chicken after rubbing the mustard mixture under the skin).
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