French Market Chicken with Herbed Potatoes

By kriwi77

Ingredients

• 1/2 pounds baby Yukon gold or red-skinned potatoes, halved
• 1 bunch fresh herbs (such as rosemary, thyme, or sage)
• 1 whole chicken (about 3 pounds)
• PANTRY STAPLES: Extra virgin olive oil, salt, pepper

Preparation

Step 1

1. Preheat oven to 450 degrees. Toss potatoes, 2 tablespoons of olive oil, 1 tablespoon chopped herbs (your choice) and 1/2 teaspoon salt in a large cast iron skillet or shallow baking dish. Spread in an even layer.

2. Remove giblets from chicken, if necessary, rinse and dry the chicken very well inside and out with paper towels. Place chicken, breast side down, on a cutting board. Starting at the bottom, cut along both sides of the backbone using kitchen shears or very sharp scissors; discard the backbone. Flip the chicken over and open it like a book; press down on the breastbone to flatten.

3. Brush chicken with 1 tablespoon olive oil and generously season all over with about 1-1/2 teaspoons salt and 1/2 teaspoon pepper.

4. Put the chicken on top of the potatoes in your pan, (tuck some extra herbs under the chicken, if desired) and roast until golden and a thermometer inserted into the thigh registers 180 degrees, about 45 minutes. Let cool slightly before serving. Garnish with more herbs, if desired.