|Flat Roasted Chicken with Tiny Potatoes|
From Deb: "This dish is a win-win for me, and if I don't dawdle, I can get it on the table in only an hour."
One 3 to 3 1/2 lb. whole chicken
Preheat the oven to 450 degrees F.
Using a sharp pair of kitchen shears, spatchcock* the chicken by removing the backbone of the chicken and discard or freeze for stock. Flatten out the chicken and sprinkle both sides liberally with salt and pepper. Lay the chicken breast-side-up in a roasting pan (I adore my 12" cast iron skillet for this), and pat the breast skin dry with a paper towel. Season again with more salt and pepper. Nestle the potatoes around the chicken, and drizzle them lightly with olive oil. Sprinkle with salt and pepper.
*Flattening the chicken by cutting out the backbone is known as spatchcocking. See "How to Spatchcock a Chicken".
Recipe: Kosher, Chicken