Categories: Meals

Ingredients

• 1 lb. small red or Yukon Gold potatoes, halved
• 3 tsp kosher salt, divided
• 3-4 lb. whole chicken
• 2 tbsp olive oil, divided
• 1/2 tsp black pepper
• 12 fresh herb sprigs (such as thyme, rosemary, sage or tarragon)
• 2 lemons, halved

Directions

1. Bring potatoes, 1 tsp salt and water to cover to a boil in a large saucepan over high. Reduce heat to medium, and simmer 5-7 minutes or until potatoes are just tender. Drain.

2. Heat 1 side of grill to 300 to 350; leave other side unlit. Remove and discard giblets and neck from chicken. Place chicken, breast side down, on a cutting board. Cut chicken, using kitchen shears, along both sides of backbone, separating backbone from chicken; discard backbone. Open chicken as you would a book. Turn chicken, breast side up, and press firmly against breastbone with the heel of your hand until bone cracks. Tuck wing tips under. Rub with 1 tbsp oil. Sprinkle chicken with black pepper and remaining 2 tsp salt.

3. Heat a cast-iron skillet on lit side of grill 10 minutes. Add remaining 1 tbsp oil to hot skillet; place potatoes, cut side down, in skillet. Transfer skillet to unlit side of grill.

4. Place chicken, breast side down, over lit side of grill; top with herbs. Place cast-iron skillet with potatoes on chicken to flatten. Grill, covered with grill lid, 10-15 minutes or until chicken is browned. Remove skillet. Transfer chicken to unlit side of grill. Place cast-iron skillet on chicken. Grill, covered with grill lid, 45 minutes or until cooked through. Remove chicken from grill, and let stand 5 minutes.

5. Meanwhile, place lemons, cut side down, on lit side of grill, and grill, covered with grill lid, about 5 minutes or until charred and softened. Serve chicken with potatoes and charred lemons.

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