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STEP-BY-STEP
1
Chicken
Salt chicken both sides
Lay chicken on a parchment-lined sheet tray, skin side up and bone side down
3Pour melted butter over chicken
4Roast at 400° F for 45 minutes
5Potatoes
Toss potatoes with olive oil, rosemary and seasoned salt (use any salt you like, we love Omnivore, Jacobsons and Bona Furtuna salts)
Lay seasoned potato spears on a sheet tray lined with parchment paper
7Roast at 400° F for 45 minutes (if you are doing this at the same time and in the same oven as the chicken, switch the trays between the top to the bottom at the 15 and 30 minute marks!)
INGREDIENTS
Chicken
1 Whole Chicken, Spatchcocked (spinal cord removed and flattened )
½ Cup Butter, Melted
1 Tablespoon Kosher Salt
Potatoes
6 Russet Potatoes, Washed and Cut into Sixths
¼ Cup Olive Oil
2 Sprigs Rosemary, Rosemary Leaves Pulled Off
2 Teaspoon Seasoned Salt
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