Mix the 1 TBSP of olive oil, paprika, garlic, 1 tsp salt and 1/2 tsp black pepper together in a small bowl then set aside.
Pat the chicken dry with paper towels then place the chicken, breast-side down, on a flat surface.
Find the backbone running down the center of the chicken then use a pair of sharp shears to cut along both sides of the backbone. Remove the backbone and discard.
Flip the chicken over and press down on the breast of the chicken to flatten it then transfer the chicken skin-side up onto a rimmed baking sheet.
Rub the oil & spice mixture evenly all over the skin of the chicken.
Place the potatoes in a large bowl then drizzle on the 1 TBSP of olive oil, 1 tsp salt, and 1/2 tsp black pepper and toss to coat.
Arrange the potatoes on the baking sheet around the chicken.
Roast the chicken and potatoes in the preheated oven for 20 minutes.
Reduce the oven temperature to 375°F and continue to cook until the chicken is cooked through (165°F internal temperature), about 30 more minutes.
Take the chicken and potatoes out of the oven and allow to rest for 10 minutes before serving.
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