Rosemary Roasted Spatchcock Chicken and Potatoes

This simple rosemary roasted chicken and potatoes makes a beautiful family meal with very little hands-on preparation. Spatchcocking simply means removing the backbone from a whole chicken and flattening it before roasting. This allows the chicken to cook more quickly and evenly than a whole intact bird, while creating plenty of beautifully browned, crispy skin. The potatoes roast alongside the chicken, soaking up the flavorful pan juices as they cook. Serve with a simple green salad, steamed greens, or green beans for an easy weeknight dinner.