Flat Roasted Chicken with Tiny Potatoes

Smitten Kitchen

One	3 to 3½ pound chicken, backbone removed (the butcher at your store should be able to do that for you - if not, use a pair of sharp kitchen shears to remove the backbone)
	Table salt
	Freshly ground pepper
1½	pounds tiny yellow potatoes, peeled (I used varied colors and did not peel them)
2	T melted butter or olive oil, for potatoes
1	lemon, to finish
1	T minced fresh thyme leaves, to finish

Preheat oven to 450 degrees F. Season the cavity of the chicken generously with salt and freshly ground pepper. Lay the chicken breast side up, in a roasting pan or a 12” cast iron skillet. Gently pat the breast skin dry with a paper towel. Generously season the top of the bird with more salt and freshly ground black pepper. Nestle the potatoes around the chicken, and drizzle them lightly with butter or olive oil. Sprinkle the potatoes with salt and pepper.

Roast the chicken for 30 to 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 a large serving platter. Remove the legs, thighs, wings, and breasts from the spatchcocked chicken, and arrange them with potatoes. Squeeze juice of entire lemon over dish, then sprinkle with thyme. Serve with simply cooked vegetables (I served with roasted haricots vert). Eat at once.

Comments: would probably add some garlic next time