Ingredients:

  • 1 whole chicken (3.75 lbs)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 lb baby Yukon Gold potatoes, halved
  • 3 large carrots, cut into thick batons
  • 1 head of garlic, halved crosswise
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions:

  1. Preheat your oven to 450°F (232°C). Place a large rimmed sheet pan inside as it heats.
  2. Spatchcock the chicken: Place the bird breast-side down. Using heavy-duty kitchen shears, cut along both sides of the backbone to remove it. Flip the bird over and press firmly on the breastbone until it cracks and the chicken lies flat.
  3. Pat the skin bone-dry with paper towels to ensure maximum crispiness.
  4. Rub the skin with olive oil, then apply the kosher salt, smoked paprika, and black pepper evenly over the surface.
  5. Toss the halved potatoes, carrots, and garlic on the sheet pan with a light drizzle of oil. Arrange them in a single layer and nestle the fresh herbs among them.
  6. Place the flattened chicken directly on top of the vegetables. This elevates the bird and allows the rendered fat to season the vegetables.
  7. Roast for approximately 45 minutes. Use an instant-read thermometer to ensure the breast reaches 165°F (74°C) and the thighs reach 175°F (80°C).
  8. Let the chicken rest for 10 minutes before carving to allow juices to redistribute.