Lemon-Herb Roasted Spatchcock Chicken & Potatoes
To make ahead: Spatchcock the chicken (remove the backbone and flatten the chicken) and rub with the herb blend (Steps 3 & 4); refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before roasting.
Equipment: Sturdy kitchen shears or poultry shears
5 medium-fat protein, 1 fat, 1 starch