Preheat oven to 450 degrees.
Prep and cut the vegetables and place them in a large bowl.
Whether you call it butterflying or the spatchcock method, this simply one of the quickest ways to get a delicious roasted chicken in half the time.
Place chicken breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the backbone to remove it (or use a really sharp knife; carefully!), cutting through the rib bones as you go. Open the chicken out and turn over and flatten it down. Pat dry with a paper towel.
Make your barbeque sauce… mix honey, smoked paprika, maple syrup, apple cider vinegar and Dijon mustard together. Using your hands, rub the barbeque sauce onto the chicken, getting into all the nooks and crannies. Use all of the barbeque sauce on the chicken (every last drop)!
Melt coconut oil in a small glass bowl on high for 20 seconds. Toss your vegetables with the coconut and sprinkle with a generous amount of sea salt and pepper.
Place the chicken in a roasting dish or a large oven proof skillet and surround with vegetables (it is okay, if these pile up a bit on the sides of the chicken) and roast for 45 minutes, or internal temperature reaches 160 degrees. Let stand 10-15 minutes (temperature will rise to 165 degrees).
While the chicken is standing, make the rice… cook jasmine rice according to package instructions.
To serve, place a small handful of arugula on each plate as a bed for the roasted vegetables and then serve with the chicken and ½ cup jasmine rice.