3 pounds (about 4 large russets) potatoes, peeled and cut into large pieces
1 head garlic, separated into cloves
Directions
Preheat oven to 425°F, arranging two racks in center of oven. Bring 2 quarts water to a boil in a large saucepan.
Spatchcock chicken by placing it breast side down on a cutting board.
Using kitchen shears, cut along both sides of backbone and remove,
reserving for another use. Turn chicken breast side up and open the
underside of chicken against the cutting board. Using the heel of your
hand, press firmly against the breast bone, flattening the chicken
completely.
In a small bowl, mix together 2 teaspoons olive oil and 2 teaspoons
Piment d’Ville. Rub chicken all over with seasoned oil and season
liberally with salt. Tuck wing tips behind chicken breasts. Set aside on
a rimmed baking sheet.
Add potatoes and 2 tablespoons salt to the saucepan of boiling water.
Cook until barely tender, 10 minutes. Drain potatoes in a colander and
allow to sit in the colander and steam dry for a minute. Return potatoes
to pot. Add sliced lemon, remaining ⅓ cup olive oil, and remaining ½
teaspoon Piment d’Ville and stir to thoroughly coat. It’s ok if potatoes
break up slightly. Spread potatoes, including any mashed up bits, in a
single layer on a second rimmed baking sheet. Scatter unpeeled garlic
cloves over top.
Place both baking sheets in preheated oven. Cook for 20 minutes. Stir
potatoes and rotate position of sheets in oven. Cook another 20 minutes.
Stir potatoes and check chicken temperature in thickest part of thigh.
Continue roasting until chicken reaches 165°F, 10 to 20 minutes more,
depending on size of chicken, stirring potatoes every 10 minutes.
Once chicken reaches 165°F, carefully transfer it to a cutting board.
Pour juices from chicken pan over potatoes in the oven and turn oven
off. Rest chicken for ten minutes, leaving potatoes in oven. Carve
chicken and serve with potatoes and roasted garlic cloves, squeezed from
their husks.
