I am a big fan of Goop, Gwyneth Paltrow’s mom website, and in particular, her very easy way with food. I started making this chicken (the video is actually really helpful) about a year ago and it’s been on almost weekly rotation ever since. Bonus: it’s the kind of dish I prep in the morning while making breakfast and lunch, and then just throw in the oven about an hour before dinner.
Peel and boil potatoes (cut in half or quarters depending on the size of the potato) for 8 minutes or so. While potatoes are boiling, cut the whole backbone out of the chicken (see video) so that you can flatten chicken in cooking dish. This allows for a shorter cooking time.
Drain potato water. And with pot lid on, shake the pot so that potatoes become a bit battered (when cooked, they get crispy and hash-browny). Place potatoes around the chicken. Salt chicken and potatoes generously, as well as a few turns of pepper. Squeeze a whole lemon all over the chicken and a few generous glugs of olive oil over both chicken and potatoes, until coated. You can throw in a couple of cloves of garlic that have been smashed with the flat of the knife into the pan. If you have fresh herbs, use them. Tarragon is nice, as is rosemary. The dish still tastes good even without garlic or herbs. It is the juciest chicken I have ever eaten.
Cook at 450 (convection preferred) for 20 minutes covered with foil and another 30 uncovered. I serve with a salad or whatever vegetables the kids will eat.