Spatchcock Roast Chicken with Schmaltzy Potatoes

A flattened whole chicken roasted over potatoes that crisp up in the rendered chicken fat, finished with a herby green goddess sauce.

Ingredients

• 1 (4-pound) whole chicken, backbone removed and flattened

Kosher salt and freshly ground black pepper

• 3 tablespoons olive oil
• 2 pounds baby potatoes, halved
• 1 lemon, halved
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup chopped mixed herbs (parsley, chives, tarragon, dill)
• 2 anchovy fillets, minced
• 1 clove garlic, grated
• 2 tablespoons fresh lemon juice

Directions

1. Preheat the oven to 425 degrees F. Pat the chicken very dry and season all over, including under the skin, with salt and pepper.
2. Toss the potatoes with 2 tablespoons olive oil, salt, and pepper and spread in a large roasting pan.
3. Rub the chicken with the remaining oil and lay it skin-side up directly on top of the potatoes so the fat drips down as it roasts.
4. Roast until the skin is deep golden and the thickest part of the thigh reads 165 degrees F, 45 to 55 minutes.
5. Make the green goddess: blend the mayonnaise, sour cream, herbs, anchovies, garlic, and lemon juice until smooth and season to taste.
6. Squeeze the roasted lemon over the bird, let rest 10 minutes, then carve and serve with the schmaltzy potatoes and green goddess sauce.

Notes

Adapted from Alex Guarnaschelli’s spatchcock roast chicken with schmaltzy potatoes and green goddess sauce.