Spatchcocked Roast Chicken and Potatoes with Cilantro Yogurt Sauce

Preheat the oven to 450 degrees F (230 degrees C).

Halve or quarter the Baby Potatoes (1.5 lb) depending on their size and toss them in a large bowl with 2 Tbsp of Extra-Virgin Olive Oil (2 Tbsp), 1 tsp of the Kosher Salt (1 tsp), and ½ tsp of Freshly Ground Black Pepper (1/2 tsp). Arrange the potatoes in an even layer on a rimmed half-sheet pan.

Spatchcock the Whole Chicken (1): Turn the chicken breast side down on a cutting board. Using kitchen shears, cut along one side of the backbone from back to front. Then cut along the other side and remove the backbone. Turn the chicken over and with the palm of your hand, press down on the breastbone until you feel it crack. Turn the legs out and tuck the wing tips under the breast so that the chicken lies flat.

Place the spatchcocked chicken on top of the potatoes and rub the outside with the remaining Extra-Virgin Olive Oil (2 Tbsp) and season it with the remaining Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp). Place the sheet pan in the oven and roast until the internal temperature of the chicken reaches 160 degrees F (71 degrees C), 40 to 45 minutes, rotating the pan halfway through.

While the chicken is cooking, prepare the cilantro yogurt sauce: combine the Plain Greek Yogurt (1 cup), Fresh Cilantro (1 bunch), Limes (2) juice, Extra-Virgin Olive Oil (2 Tbsp), Honey (1 Tbsp), and Kosher Salt (1/2 tsp) in a blender and puree until smooth.

Allow the chicken to rest for 5 to 10 minutes before carving. Serve the chicken and potatoes with the cilantro yogurt sauce on the side.