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1
Technique: Butterfly a chicken by cutting along the length of one side of the backbone. Turn chicken and cut along the other side of backbone and remove it. Turn chicken breast side up and flatten chicken with the palm of your hand. Then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper.
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2
Adjust an oven rack to the lowest position and heat oven to 450u00b0F.
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3
Heat 1 teaspoon oil in a heavy bottomed 12-inch ovenproof nonstick pan over med-high heat until it begins to smoke. Swirl oil to coat the pan. Place the chicken skin side down in the pan and reduce heat to med. Place the weight on the chicken and cook until evenly brown for about 25 minutes, checking every 5 minutes or so. The chicken should be fairly crisp and brown after 20 minutes, if not turn up to med-high heat and continue to cook until well-browned.
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4
Mix the remaining oil, garlic, 1 1/2 tsp thyme, rosemary, pepper flakes, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.
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5
Using tongs, carefully transfer chicken to a plate with the skin side up.
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6
Pour off any fat from pan and add the potatoes, sprinkling them with 1/4 tsp salt, 1/8 tsp black pepper and the remaining thyme. Place the chicken skin side up on the potatoes and brush the skin with the thyme-lemon juice mixture.
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7
Transfer pan to oven and roast until the thickest part of the breast registers 160u00b0F on a meat thermometer 10-15 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
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8
Return the potatoes to the oven and roast until browned and cooked through about 10 minutes.
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9
Using a slotted spoon, transfer potatoes to a large bowl leaving fat behind. Toss the potatoes with parsley. Cut the chicken in to pieces and serve with lemon wedges.
