Flat Roasted Chicken with Tiny Potatoes


Adapted from The Smitten Kitchen Cookbook by Deb Perelman

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
Table salt
Freshly ground black pepper
1 1/2 Lbs. fingerling or baby potatoes
2 tbsp. olive oil
1 lemon
1 Tablespoon minced fresh thyme leaves to finish




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.

Roast the chicken for 30-45 minutes or until a thermometer inserted into the thigh registers 165 degrees. Toss the potatoes after about 20 minutes so that they cook evenly.
When the chicken has finished cooking transfer potatoes to large serving platter. Cut the legs, thighs, breasts and wings from the spatchcocked chicken and arrange them with the potatoes on the platter. Squeeze juice of entire lemon over the chicken and sprinkle with the thyme. Serve hot.


*Flattening the chicken by cutting out the backbone is known as spatchcocking.  See "How to Spatchcock a Chicken".

Recipe: Kosher, Chicken

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