- 4
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds)
- 2 Tablespoons extra-virgin olive oil
- coarse salt and ground pepper
- 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch-thick rounds
- 1 large red onion, cut crosswise into 1/2-inch-thick wedges and separated into rings
- 1 bunch watercress (3/4 pound), thick ends trimmed
Preparation
Step 1
1. Preheat oven to 450F, with rack in upper third. Place chicken, breast side down, on a work surface. Starting at thigh end, with kitchen shears, cut along one side of backbone, then the other side. (Discard backbone or freeze it for stock.) Open chicken like a book and flip it over. Press firmly on breastbone to flatten. Rub chicken all over with 2 teaspoons oil and season with salt and pepper.
2. Line bottom of a broiler pan with foil. Drizzle foil with 2 teaspoons oil and arrange potatoes in a single layer, turning to coat. Top with onions and season with slat and pepper. Cover vegetables with slotted top of broiler pan and place chicken, breast side up, on top. Roast until chicken is cooked through, 35 minutes. Let chicken rest 5 minutes before serving.
3. Toss watercress with 2 teaspoons oil and orange juice and seaon with salt and pepper. Divide potatoes and onions among four plates, top with wtercress, and serve alongside chicken.