Use the spatchcocking technique to get juicy roasted chicken with crispy skin served over caramelised potatoes, sweet potatoes and onions.
Excellent!! This was hands down the best roasted chicken I've eaten! The chicken was juicy and evenly cooked. Every piece was delicious and the skin was crispy!! The vegetables were mouthwatering, those on the edges were crispy while the ones under the chicken were softer both soaking up all the flavor & juices of the chicken. As Howard stated in his review I would recommend watching Chef John how to on how to cut the chicken. I did to familiarize myself. My chicken was 8 pounds and cooked in about an hour and a half. I'm definitely making this recipe again and I'm going to season the chicken with thyme, garlic & rosemary. Thank you Diane for such a great recipe. - 21 Apr 2017 (Review from Allrecipes US | Canada)