Cook an entire chicken in half the time with this easy technique, spatchcocked. This fragrant chicken is juicy served over savory rosemary poatoes.
Preheat the oven to 400°.
Place the chicken breast side down. Using kitchen shears, starting at thigh end, cut along one side of backbone, turn chicken around; cut along the other side, removing the backbone, discard it or save for stock. Flip the chicken over so it's now breast side up and press firmly breastbone to flatten it. Look at you! You just spatchcocked a chicken.
In a small bowl combine oregano, thyme, lemon zest, lemon juice, rosemary and olive oil. Generously season the chicken with salt and pepper, then rub the mixture all over the chicken.
Place the chicken in a cast iron skillet, breast side up. Tuck the halved lemons and garlic heads under the chicken. If you have any squeezed lemons tuck those in as well. Just be sure to discard before serving. Cut the potatoes in half or keep them whole depending on their size, scatter around the chicken. Season the potatoes with rosemary and a generous amount of olive oil, salt and pepper.
Roast for 50 minutes, or until the an instant-read thermometer registers 165°. (Insert the thermometer in a thigh for the most accurate reading)
Let the chicken rest for 10-15 minutes, garnish with fresh parsley and enjoy!