Ingredients
1whole chicken,(about 4 lbs)
2tbspolive oil
3tbspchicken seasoning,or rub
salt and pepper
2½lbsred potatoes,or yellow, or baby, chopped
2tbspolive oil
1tspItalian seasoning
salt and pepper,to taste
Preparation
Preheat the oven to 425 degrees F. Toss the potatoes with olive oil, Italian seasoning, salt, and pepper.
Remove the neck and giblets from the cavity of the chicken, if included.
Place the chicken on a sturdy surface, breast side down so the backbone is facing up. Using poultry shears, cut along each side of the back bone to remove it completely.
Flip the chicken over so the breast side is up. Using palms, press on the breast bone to flatten it. There should be a loud crack as it flattens. Fold the wing tips under the chicken.
Arrange on a large rimmed baking sheet and brush with olive oil. Sprinkle generously with Italian seasoning, salt, and pepper. Then, arrange the vegetables around the pan.
Roast the chicken for 45 to 50 minutes or until it reaches 165 degrees F.
Remove from the oven and loosely tent with a foil. Rest at least 15 minutes before carving.
Serve, and enjoy!
