If you’d like, substitute in other hearty veggies in place of the potatoes. You can also use duck fat in place of extra virgin olive oil!
- 1 whole chicken
- 1 tablespoon kosher sea salt
- 3 medium-large russet potatoes, washed
- 1 yellow onion
- 2 tablespoons extra virgin olive oil, divided
- Prep the chicken first, preferably up to a day before cooking. Remove the giblets (if included) and use sharp kitchen shears to remove the back of the chicken. To do this, locate the stubby end of the tail, then cut alongside the backbone all the way up to the neck. Repeat on the other side of the backbone. Save the backbone for broth or cook it alongside the rest of the chicken. Flip the chicken over and use the kitchen shears to snip the cartilage of the breastbone. Push down on either side of the chicken to snap the breastbone and help flatten out the chicken. Season the spatchcocked chicken generously with kosher salt, both outside the skin and underneath. Refrigerate the salted chicken on a plate or in a large bowl up to 24 hours.
- Preheat the oven to 425 degrees F and move an oven rack to the middle. Cut the russet potatoes into 1-inch cubes. Thinly slice the yellow onion. Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the sliced onion and cubed potatoes. Cook, stirring occasionally, for about 10 minutes, until the potatoes have softened somewhat and the onions have browned. Remove from heat.
- Place the spatchcocked chicken on top of the potato and onion mixture. Tuck the wings of the chicken under the skin of the breasts to prevent them from burning. Drizzle the remaining 1 tablespoon olive oil over the chicken, and use your fingers to rub it all over the skin. Transfer the entire skillet to the oven and roast for 40 minutes.
- Remove the skillet from the oven and let rest for about 5 minutes. Carefully transfer the chicken to a plate or cutting board and break down into thighs, wings, and breasts. Serve with potatoes and onion from the skillet.