Flattening this roasted chicken takes the scary out of dealing with a whole bird. The chicken cooks faster than it would if it were whole but stays very juicy. The baby potatoes tucked under the bird take on a lovely salty, bacon-y flavor, and who doesn’t love that???
4 pound chicken
Salt and pepper
Splash of olive oil
About 10 baby potatoes
Fresh thyme for garnish
1. Wash and pat dry your bird. Place your chicken breast-side down on a very large cutting board. Using a pair of scissors you can immediately put into the dishwasher, cut from the bird’s booty, along the spine, to the bird’s neck. WARNING: This cutting will make some of the grossest sounds you have ever heard. Stay strong! You will be rewarded. Once you have split the bird, cut the “collarbone” in half lengthwise with a large cleaver so that the bird lies completely flat.
2. Salt and pepper both sides of the bird liberally. Spray roasting pan with cooking spray and place seasoned bird on pan in refrigerator for half an hour, uncovered, so that the skin dries out a bit. This drying process will ensure that you get crispy skin once the bird is cooked. While your bird is in the oven, preheat oven to 450 degrees.
3. While you are waiting on your bird, wash your baby potatoes and toss them with salt, pepper and olive oil.
4. Once your bird’s 30 minute spa session is over, pull it out of the fridge, add the seasoned baby potatoes around and below the bird on the roasting pan. Splash the top of the bird with olive oil and pop the bird and potatoes into your 450 degree oven for 45 minutes. About halfway through the cook time, twirl your potatoes around in the roasting pan so that they cook evenly.
5. Once cooked, pull the bird out and let rest for 5-10 minutes. Make sure your baby potatoes are fork tender, garnish your bird with the fresh thyme and enjoy!!