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Recipes // Main Dish Chicken and Turkey // Rosemary-Garlic Roasted Chicken With Dripping Good New Potatoes

Rosemary-Garlic Roasted Chicken With Dripping Good New Potatoes

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By J.M. Hirsch
Start to finish: 1 Hour 15 minutes (15 Minutes Active)
Servings: 4 mains,
Plus Leftovers

Splitting open a chicken by cutting out its backbone—technically called spatchcocking dramatically cuts roasting time. In this recipe, I save even more time by cutting each chicken completely in half. The smaller pieces cook faster than whole birds. Add gobs of flavor with fresh rosemary, garlic, and black pepper and you end up with an amazing dinner—and equally impressive leftovers—with just a few minutes of hands-on time.

After dinner is the best time to salvage the leftovers from a roasted chicken. The meat is cool enough to handle, but still tender enough to easily separate from the bones.
 

Ingredients:

  • 2 pounds new potatoes, quartered
  • 8 cloves garlic, minced
  • Three 8-inch sprigs fresh rosemary, minced
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • ½ cup olive oil
  • Two 4- to 5-pound whole chickens

Directions:

  1. Heat the oven to 475°F. Spritz a rimmed baking sheet with cooking spray. Arrange the potatoes in an even layer on the
  2. baking sheet. Set aside.
  3. In a small bowl, mix together the garlic, rosemary, salt, pepper, and olive oil.
  4. One at a time, set the chickens breast down on the cutting board. Use sturdy kitchen shears to cut down the length of the backbone on both sides. Discard the backbone.
  5. Turn each bird breast up. Use the shears to cut between the breasts, first through the meat, then a second pass through the bone beneath, creating a total of 4 halves of chicken.
  6. One at a time, rub the garlic-rosemary mixture over and under the skin of each chicken half. Set the chickens, skin side up, on top of the potatoes.
  7. Roast for 1 hour or until the thickest part of the chickens reaches 165°F.
  8. Remove the chickens from the oven and let rest 5 minutes before carving.
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