Spatchcocked Chicken with Potatoes
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.
- 1 spatchcocked chicken (or cut up whole chicken, which is what I do)
- Coarse salt and ground pepper
- 4 thin lemon slices
- 4 sprigs thyme (or sage)
- 1/2 pound new potatoes, quartered
- 1 yellow onion, cut into 8 wedges
- 2 teaspoons olive oil
Preheat oven to 500 degrees. Season chicken with salt and ground pepper. Using your fingers, loosen skin from breast meat; tuck lemon slices and 2 springs thyme between skin and meat. Place chicken, breast side up, in a pan. In a bowl, toss potatoes, onion wedges, and 2 sprigs thyme with olive oil; season with salt and pepper. Add to pan.
Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes before carving.