Spatchcock herb-roasted chicken with fingerling potatoes

Served alongside roasted brussel sprouts, not in picture but in recipe description.

Co-written by Michael Siminoff.

Leo’s Take:

Ingredients:

• 3-5lb - whole chicken

• 1lb fingerling potatoes halved

• 1lb Brussel sprouts halved Iacopi Farms

• 2 red onions (quartered)

• 2 lemons (quartered)

• 6 garlic cloves chopped

• 1/2 cup thyme leaves Orchard Farms

• 1/4 cup rosemary

• 2tbsp smoked paprika

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp cayenne

Instructions:

1. One day or several hours before, Using kitchen shears remove the backbone of the chicken (see youtube instructions if you’re not sure how to). Rub salt over the chicken and place in the fridge to create a dry brine which will result in extremely tender meat. You can skip the brine but it really makes a difference.

2. Preheat oven to 400.

3. In a small bowl mix olive oil, thyme, garlic, smoked paprika, rosemary, salt, and pepper. Rub half the olive oil herb mixture all over the chicken being sure to go under the skin.

4. In a large bowl, toss the potatoes and Brussel sprouts with the remaining herb mixture.

5. Place potatoes / Brussels on the bottom of a 9x13 or 10x14 baking pan. Stuff the chicken with onions and 1 lemon and then place the brined chicken on top. Place in the oven and roast for 45 minutes or until the inside of the thigh measures 160 degrees.

6. Remove from oven and let rest for at least 15 minutes. Sprinkle parsley and squeeze the juice of the second lemon all over. Carve the chicken as you choose.