Equipment:
-Kitchen Shears/or Knife
-Cutting Board
-Sheet Pan (Mine was used for bacon at lunch, if you can plan/arrange this it makes the flavor Out-Of-This-World-Delicious!)
-Medium Sauce Pot
-Colander
-Tongs
-Spatula

Ingredients:
3-4lb. Farm-fresh Whole Chicken (local if possible)
1/4c fat of your choice- I used butter/olive oil mix plus a little bit of leftover fat/fond on the pan from the bacon.
1 Lemon, zested and juice from 1/2
1/4 cup white wine
3 cloves Minced Garlic
2T of your favorite herbs minced- I used Lemon Thyme and a little Rosemary
Salt/Pepper to taste

2 lbs. of your favorite waxy potato such as Yukon Gold or Red Bliss. Washed and cut into 3/4 inch rounds. (Placing them directly into cold water in your medium sauce pot as you cut along with the bay leaf, peppercorns, garlic and a big pinch of salt.)
Bay leaf
7 Peppercorns
1 smashed clove of garlic
Salt/Pepper to taste

Procedure:
1.Preheat oven to 450*, place rack in center. Spatchcock your chicken: Simply cut with a sharp knife or use kitchen shears to cut out the back bone. When that is complete turn the bird over and flatten by pressing down between the breasts. Tuck the wings in behind the top of the breasts. (Save that piece you cut out. I immediately wrap it in plastic wrap and put it in the freezer. When I have enough to make stock I use them all up.)
2. Combine your fats, lemon zest, juice, wine, garlic, herbs, salt and pepper in a small bowl. I rubbed the skin side on the bacon fat, then flipped it and rubbed the under side in the bacon fat before rubbing the herb mixture all over the chicken.
3. Roast in oven for 30 minutes before giving it a 180* turn and placing your digital probe thermometer in the thickest part of the breast.
4. Cook your potatoes until they have no resistance when pierced. Then drain and hold until your chicken is done.
5. Cook chicken to 160*F before removing to rest on a cutting board for at least 15 minutes. This will bring your chicken a little over 165* after the rest. It will be fully cooked and perfectly moist. Pour off any excess fat into a pyrex to hold in case you need it for the potatoes, there should be a very thin layer left on the pan.
6. Place your potato rounds on your sheet pan that you cooked your chicken (and hopefully bacon too!) and place in the oven to brown/crisp on each side. This should take about 10 minutes on each side. Season to taste when they are golden brown/delicious (aka GBD).

Enjoy! Please let me know if you tried it and what you think! Happy Cooking 🙂