Spatchcock Chicken

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Using sharp kitchen shears, cut the backbone out of the chicken. Flatten it on a cutting board and push the breast bone down until you hear it crack. The chicken should stay flat.
3. Combine the lemon juice, oil, mustard, garlic, 1 teaspoon salt, pepper, garlic powder, turmeric, paprika, and oregano in a large bowl and whisk until smooth.
4. Pat the chicken dry with paper towels and coat the chicken well with the spice mixture. Use your hands to get it completely covered.
5. Place the chicken on the prepared pan with the skin side up.
6. Cut the potatoes into ⅓” rounds and add them to the bowl with the leftover marinade. Drizzle a little olive oil over the potatoes and season with ½ teaspoon salt and a few turns black pepper. Use your hands to coat the potatoes in the remaining marinade.
7. Surround the chicken with the sliced potatoes and bake for 45 minutes to an hour, until the internal temperature of the chicken breast reaches 165°F.
8. Remove the chicken from the pan and flip the potatoes. Return the potatoes to the oven and cook for 10-15 minutes, until golden brown. Rest the chicken while the potatoes cook.
9. When the potatoes are finished, transfer them to plates and slice the chicken to serve. Save the remaining meat for the chicken salad and soup, and save the bones for chicken broth.