@jackiehartlaub shares her method for making a super tender and juicy roasted chicken that rivals any store-bought rotisserie. This one-pan meal features a spatchcocked chicken seasoned generously and roasted with baby potatoes until the skin is perfectly crispy.
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Preheat your oven to 400°F (200°C).
On a parchment-lined baking sheet, place your whole chicken. Using kitchen shears, cut along both sides of the backbone to remove it. This is called spatchcocking.
Flip the chicken over and press down firmly on the breastbone to flatten it. Arrange the baby potatoes around the chicken.
Pat the chicken completely dry on all sides with paper towels.
Drizzle the chicken and potatoes with olive oil. Season both sides of the chicken and the potatoes generously with rotisserie chicken seasoning and lemon pepper seasoning. Pat the seasonings into the chicken skin.
Cover the baking sheet tightly with aluminum foil.
Roast for 1 hour and 30 minutes.
Remove the baking sheet from the oven and carefully remove the foil. You can gently smash some of the potatoes with the bottom of a glass at this point.
Return the pan to the oven and roast uncovered for another 25 minutes.
Turn the oven to broil and cook for 2-3 minutes, watching carefully, until the skin is golden brown and crispy.
Let the chicken rest for a few minutes before carving and serving.
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