Categories: Meals

Ingredients

• 2 pounds fingerling potatoes or baby yellow potatoes, halved lengthwise if large
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt, divided
• 3/4 teaspoon ground pepper, divided
• 1 lemon, zested and sliced, divided
• 3 large cloves garlic, minced
• 1 tablespoon chopped fresh thyme plus 2 sprigs, divided
• 2 teaspoons chopped fresh rosemary plus 2 sprigs, divided
• 1 5-pound chicken, giblets removed

Directions

1. Preheat oven to 450°F.

2. Toss potatoes in a large bowl with oil and ¼ teaspoon each salt and pepper.

3. Combine lemon zest, garlic, chopped thyme, chopped rosemary and the remaining ¾ teaspoon salt and ½ teaspoon pepper in a small bowl.

4. Trim any excess skin and fat from the chicken. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard.

5. Place the chicken cut-side down and flatten with the heel of your hand. Splay the thighs outward and tuck the wings under. Rub the garlic-herb mixture under the skin onto the breast and leg meat. Place the lemon slices in the center of a large rimmed baking sheet. Top with the thyme and rosemary sprigs. Place the chicken on top of the herbs and lemon. Scatter the potatoes around the chicken.

6. Roast until an instant-read thermometer inserted into the thickest part of a chicken thigh registers 165°F, 45 minutes to 1 hour.

7. To make ahead: Spatchcock the chicken (remove the backbone and flatten the chicken) and rub with the herb blend (Steps 3 & 4); refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before roasting.

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