Ingredients:

  • 1 whole chicken, 4 lbs
  • 3 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tbsp dried oregano
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1 lb baby potatoes, halved
  • 1 lemon, sliced into rounds
  • 4 cloves garlic, smashed

Instructions:

  1. Using kitchen shears, cut along both sides of the backbone to remove it entirely. Flip the chicken breast-side down and press firmly on the breastbone with the palm of your hand until the ribs snap. Flip the bird back over so it lies flat.
  2. Toss the carrots, potatoes, and smashed garlic on a large rimmed baking sheet with 1 tbsp of olive oil and a pinch of salt. Arrange the lemon slices across the vegetables.
  3. Rub the remaining 2 tbsp of olive oil, salt, pepper, and dried oregano over the chicken skin until glossy.
  4. Place the flattened chicken directly on top of the vegetable bed.
  5. Roast in a preheated 425°F (218°C) oven for 45 minutes, or until the thickest part of the breast reaches an internal temperature of 165°F (74°C).
  6. Let the meat rest for 10 minutes before carving to lock in the juices.