It may seem daunting to cook a whole chicken, but it isn't as hard as it seems. Spatchcocking the chicken means removing the backbone and flattening the wishbone in order to cook the chicken quicker. You might be able to ask your local butcher to spatchcock the chicken for you if you don't have sharp kitchen shears to do so.
Ingredients
1 whole (4-4.5 pounds) chicken, neck and giblets removed
3 pounds (about 4 large russets) potatoes, peeled and cut into large pieces
1 head garlic, separated into cloves
Directions
Preheat oven to 425°F, arranging two racks in center of oven. Bring 2 quarts water to a boil in a large saucepan.
Spatchcock chicken by placing it breast side down on a cutting board. Using kitchen shears, cut along both sides of backbone and remove, reserving for another use like making stock. Turn chicken breast side up and open the underside of chicken against the cutting board. Using the heel of your hand, press firmly against the breast bone, flattening the chicken completely. You’ll probably break the wishbone while doing this.
In a small bowl, mix together 2 teaspoons olive oil and 2 teaspoons Piment d’Ville. Rub chicken all over with seasoned oil and season liberally with salt. Tuck wing tips behind chicken breasts. Set aside on a rimmed baking sheet, skin side up.
Add potatoes and 2 tablespoons salt to the saucepan of boiling water. Cook until potatoes are barely tender, about 10 minutes. Drain potatoes in a colander and allow to sit in the colander and steam dry for a minute.
Return potatoes to pot. Add sliced lemon, remaining ⅓ cup olive oil, and remaining ½ teaspoon Piment d’Ville and stir to thoroughly coat. It’s ok if potatoes break up slightly.
Spread potatoes, including any mashed up bits, in a single layer on a second rimmed baking sheet. Scatter unpeeled garlic cloves over top.
Place both baking sheets in preheated oven and cook for 40 minutes, stirring potatoes halfway through. Check temperature of chicken with a meat thermometer. You want both the thigh and the breast to have reached 165°F. Roast until you reach that temperature, stirring the potatoes every 10 minutes.
Once chicken reaches 165°F, remove both pans from the oven and carefully transfer the chicken to a cutting board.
Pour juices from chicken pan over the potatoes. Return the potatoes to the oven and turn oven off.
Once the chicken has rested for 10 minutes, take the potatoes out of the oven.
Carve chicken and serve with potatoes and roasted garlic cloves, squeezed from their husks.
