Flat roasted chicken with tiny potatoes from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 173) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • allison_rkchjv on May 01, 2026

    Very nice with crispy skin. I used oregano instead of thyme for a Greek vibe.

  • Atroyer7 on September 04, 2024

    This recipe was a fail for me... I followed it exactly, and the chicken did not brown very nicely. It really needed a drizzle of olive oil to help that along. Peeling all those little potatoes was difficult -- not sure it was necessary -- and they really needed more than the drizzle of oil suggested to crisp up and become more flavorful. I won't be using this recipe again...plenty of other great skillet roasted chicken recipes out there!

  • snoozermoose on December 06, 2021

    This is a great basic spatchcocked chicken recipe. The chicken was a little too basic for my husband, but the potatoes were great.

  • Frances17 on October 09, 2017

    These potatoes are easily the best things I have ever tasted. Chopped up some Yukon golds, and they were spectacular. I used the Food Lab's method, and rubbed 2 tbs of olive oil, salt and pepper all over the bird after spatch-cocking, including loosening up the skin over the breasts, and rubbing under there as well. New way of weekly chicken.

  • Rutabaga on December 25, 2015

    I made this again with a chicken weighing in at just over three pounds, and dry brined it in advance a la The Zuni Cafe cookbook, drying and salting it about a day and a half in advance, and also tucking some thyme under the skin. It was wonderful, but still took the better part of an hour, and I turned the temperature up to 475 for the last 20 minutes or so.

  • louie734 on November 15, 2015

    I mash up this recipe with Melissa Clark's genius idea to roast the chicken perched atop thick cut, Dijon-smeared bread. Instead of butterflying my own whole chicken, purchasing a split fryer does the job. Scattering in a few tiny potatoes around the bird works perfectly. So good!

  • Summerlandsky on July 05, 2015

    Our absolute favorite way to cook a whole chicken. Comes out beautifully. Does usually take longer than recommended, and I will often microwave larger potatoes for a little bit first so they get cooked through when baked. I also usually put a little olive oil with salt and pepper on the skin. If you can find a smoked salt it's even better.

  • Rutabaga on September 20, 2014

    My chicken was larger than suggested - probably around 4.5 pounds - but I was excited to finally try spatchcocking. Sure enough, this dish is very easy, but with my larger bird it took almost an hour to cook, and still wasn't quite as crispy as I'd like. I used German butterball potatoes, which are delicious. For best results, salt them very well before cooking (I should have been more liberal with the salt shaker), then stir them in the chicken juices prior to serving to ensure they soak in the flavor. Next time, I will leo try squeezing over some lemon juice prior top roasting.

  • alisonkc on March 11, 2014

    A tasty and easy way to cook a small chicken. The potatoes turned out great! I can't resist tinkering sometimes, so I did add some notes of lemon to the chicken - zested a lemon over the chicken, juiced half of one over the entire thing, and tucked the pieces here and there. Delicious and I'll make it again.

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