Roasted Spatchcocked Chicken with Root Vegetables

Step 1

Place oven rack in the upper middle position. Heat oven to 500F.

Step 2

Place the chicken spine side up (and breast side down) on a cutting board. Use sharp kitchen shears to cut along each side on the spine and remove it.

Step 3

Flatten the chicken either by cutting it just a little at the end of the breastbone or by turning it over and flattening it down by pressing firmly in its center.

Step 4

In a small bowl mix together the sage, salt, pepper, and baking powder.

Step 5

Drizzle the olive oil over the skin and then sprinkle with the rub, using your hands to spread the rub evenly over the skin.

Step 6

Place the chicken on a roasting rack set over a roasting pan or deep sheet pan. Arrange it so that the breast is in the middle of the roasting rack and the legs are near the edge.

Step 7

Put it in the oven and reduce the heat to 450F.

Step 8

Roast for 15 minutes.

Step 9

While the chicken is roasting peel and slice the vegetables. Then toss them with olive oil and kosher salt.

Step 10

At the 15 minute mark, take the roasting pan out of the oven and move the roasting rack off of the pan. Add the vegetables to the pan and spread them out. Scatter the sprigs of herbs about.

Step 11

Replace the chicken over the top and put everything in the oven. Roast for 20-30 minutes more, or until the breast meat is 150F and the thighs are 175F.

Step 12

Transfer the chicken to a cutting board and let rest for 5-10 minutes before carving. Sprinkle the parsley over the roasted vegetables and transfer them to a serving bowl.