The name might be funny, but the results are awesome. Spatchcock chicken cooks faster than roasting a whole chicken. The bird cooks quickly and evenly, with more skin exposed to get crisp in the oven. If you're uncomfortable cutting the chicken and removing the backbone yourself, ask your butcher for help. Roasted fingerling potatoes round out this easy, one sheet-pan dinner.
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
3 1/2 ounces chicken & 1/2 cup potatoes
503 calories; protein 37.1g; carbohydrates 19.4g; dietary fiber 2.4g; sugars 1.7g; fat 30.1g; saturated fat 8.4g; cholesterol 140.3mg; vitamin a iu 305.5IU; vitamin c 16.9mg; folate 32.5mcg; calcium 40.9mg; iron 2.7mg; magnesium 64.1mg; potassium 892.3mg; sodium 442.5mg; thiamin 0.2mg.