Spatchcock Chicken over Potatoes

Ingredients:

1 medium Three Sisters Ranch spatchcock chicken, patted dry

• lemon herb butter (below)

• 1 1/2 pounds baby gold potatoes

• 1 large onion sliced into eighths

• 1 large lemon, quartered

• 1 - 2 Tbsp olive oil

• salt and pepper to season

for the lemon herb butter:

• 6 Tbsp real butter, very soft

• 2 large lemons, zested

• 8 cloves garlic, grated

• 1/4 cup finely chopped hardy fresh herbs, such as oregano, rosemary, sage, or thyme

Optional: Chill the chicken, uncovered for up to a day

Preheat the oven or grill to 450 degrees F

Make the lemon herb butter: Add all listed lemon herb butter ingredients to a medium bowl. Season with 1 teaspoon salt and pepper as desired, and mix well.

Use your hands to spread the lemon herb butter between the chicken skin & meat. Be careful not to tear or remove the skin from the chicken. If you have any leftover lemon herb butter, rub it across the surface of the chicken.

Place the baby potatoes, onion, and lemon in a dutch oven. Drizzle with olive oil, and season with 2 teaspoons salt and pepper as desired. Toss to coat. Place the buttered spatchcock chicken over the potatoes (skin side facing up). Lightly drizzle the surface of the spatchcock chicken with olive oil, then season 1 teaspoon salt and pepper as desired.

Roast for 1 hour – 1 hour 10 minutes, rotating the chicken every 20 minutes to promote even roasting & browning. Remove the chicken from the oven or grill once a meat thermometer, inserted in the thickest part of the thigh reads 160 degrees F. Carefully tent with foil.

Set aside to rest at room temperature for 10-15 minutes before carving. As the chicken rests, its internal temperature will continue to rise to a safe 165 degrees F. From there, carve the chicken on a cutting board, discard the spent roasted lemons, using tongs to carefully squeeze any remaining juice over the dish.