Oven-roasted Spatchcock Chicken

This Spatchcock Zesty Italian Chicken & Potatoes is a showstopper for your "Weekend Feast". It’s the perfect bridge between a quick meal and a fancy roast—using a high-end butchery technique to deliver a juicy, whole-bird dinner in under an hour.
Print Recipe
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method

Ingredients
  

  • ¾ cup Zesty Italian Dressing
  • 3 cloves garlic minced
  • 1 Tbsp chopped fresh rosemary
  • 2 lb red potatoes cut into edges
  • 3 lb whole chicken

Method
 

  1. Heat oven to 450 F.
  2. Mix dressing, garlic, and rosemary until blended. Place potatoes in a large bowl. Add ¼ cup dressing mixture; toss to evenly coat potatoes. Spread into a single layer on a foil-covered rimmed baking sheet.
  3. Use kitchen shears or sharp knives to spatchcock chicken. Open chicken butterfly-style; place skin side up, on a separate foil-covered rimmed baking sheet. Brush chicken, on and under the skin, with remaining dressing mixture.
  4. Bake chicken and potatoes for 30 minutes placing potatoes on top rack. Reduce oven temperature to 400F. Bake an additional 15 minutes or until chicken is done (165F) and potatoes are tender.