Wednesday, June 9, 2010

spatchcocked chicken with potatoes... 1 hour

the goods:

1 whole chicken, spatchcocked (backbone removed and gently flattened)
4 thin lemon slices
4 sprigs fresh thyme
1/2 pound new potatoes, quartered
1 yellow onion, cut into 8 wedges
2 teaspoons olive oil

Preheat oven to 500 degrees. Place chicken, breast side up, in a pan. Season chicken with salt and pepper. Using your fingers, loosen skin from breast meat; tuck lemon slices and 2 sprigs thyme between skin and meat.

In a bowl, toss potatoes, onion, and remaining thyme with oil; season with salt and pepper. Add to pan.

Roast chicken until juices run clear when pierced between breast and leg, about 30-35 minutes.

Let rest 5 minutes before carving and serving.

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