Cooking Instructions
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Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Halve or quarter the
Baby Potatoes (4 1/2 cups)
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
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