Spatchcocked Roasted Chicken with Lemon and Thyme

Roasted chicken is one of those things that, when done well, is insanely good. It doesn’t seem possible to not do roast chicken well, but I’ve had my fair share of recipe flops – flavorful skin but bland meat, skin that’s not crispy enough, a chicken that is cooked through in some parts and not in others. I made a roasted chicken a couple years ago that I love, but that one has since been dethroned by this one. Enter spatchcocked roasted chicken, aka the only roasted chicken I’ll ever make.

This meal is the epitome of what I always imagined Sunday dinners would be like. Those weren’t something I had growing up, but I remember knowing people that did and lusting after what I assumed to be an idyllic meal. The foods I remember most from my teenage years range from Totino’s pizzas and Bagel Bites to those boxed meals that you just add chicken to and bake in one dish. Not exactly Sunday dinner worthy. While we may not ever have those perfect Sunday dinners I longed for when I was younger, I hope that Clara will still be able to look back on her childhood with lots of good memories of us cooking and eating together. And hey, I did make this on a Sunday, so I guess we’re on the right track.

Let’s talk about this chicken. It’s got crispy skin, juicy and flavorful meat, and it cooks in 45 minutes or less. How’s that for a perfect roast chicken? Even better, the potatoes cook while the chicken does (and with chicken fat dripping on them, they’re especially awesome), so you’ve got an instant side dish. Roast some broccoli or toss together a quick salad, and you’re set. One thing to note: don’t skimp on the salt. There’s very little seasoning on the chicken, so make sure to salt it generously. The same goes for freshly ground black pepper. You can do a ton with your leftover chicken – taquitos, chicken pizza, chicken salad, etc. – so this meal will go even further.