Zesty Lemon and Herb Spatchcock Chicken with Crispy Potatoes

Ingredients

• 1 whole chicken, spatchcocked
• 1 tablespoon olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon fresh parsley, chopped

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a small bowl, combine olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper to create a marinade.
3. 03
   Rub the marinade all over the spatchcocked chicken, ensuring it is evenly coated. Let it marinate for at least 10 minutes, or up to 1 hour in the refrigerator for deeper flavor.
4. 04
   Place the chicken in a roasting pan, skin side up, and transfer to the preheated oven.
5. 05
   While the chicken is roasting, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
6. 06
   After the chicken has roasted for 30 minutes, add the potatoes to the oven. Roast both the chicken and potatoes for an additional 30 minutes, or until the chicken is golden and the potatoes are crispy.
7. 07
   Remove the chicken from the oven and let it rest for 10 minutes before carving.
8. 08
   Garnish the potatoes with fresh parsley before serving alongside the chicken.