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1
In a small bowl, combine the butter, cardamom, orange zest, ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
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2
Butterfly the chicken: Place on a cutting board, breast-side down with the neck toward you.
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3
Using a pair of sharp kitchen shears (and your biceps), cut through the bones on either side of the backbone; the spine should come away in a narrow strip, which you can discard or save for stock.
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4
Flip the bird over, breasts facing up and closest to you.
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5
Using the heel of your palm and your body weight, push down on the breastbone; you should hear it crack.
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6
The chicken should lie flat now.
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7
Rotate the drumsticks toward the center line of the body so she looks a little knock-kneed.
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8
There you go.
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9
You just butterflied a chicken!
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10
Slide your fingers between the flesh and the skin over the breasts, thighs and drumsticks.
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11
Use a teaspoon to deposit a little of the flavored butter into each pocket and smooth it out over each part of the chicken, making sure the butter is evenly spread, then pat the skin dry.
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12
Toss the potato slices with the sunflower oil, season with salt and pepper and let them sit in a bowl at room temperature alongside the chicken for 30 minutes.
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13
Give your oven a quick wipe down before preheating it to 500 degrees F. (The high temps will cause any leftover drips to smoke you out of your kitchen!
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14
If your oven still smokes, then turn it down to 450 degrees F after the first 10 minutes.)
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15
Drain off the water that's been drawn from the potatoes and pour the potatoes into an even layer in a large cast-iron skillet.
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16
Place the chicken on top of the potatoes and tuck the wings under her shoulders.
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17
Pop the whole kit 'n' kaboodle into the oven.
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18
Cook for 20 minutes.
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19
Rotate the skillet and cook for 20 more minutes, until the skin is crispy, the juices run clear and the thickest part of the breast registers 160 degrees F on an instant-read thermometer.
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20
Remove the chicken from the oven and set aside to rest for 10 minutes on a cutting board, loosely tented with foil.
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21
Using a fish spatula or slotted spoon, gently turn the potatoes.
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22
If you'd like them crispier, pop them under your broiler for 3 to 5 minutes.
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23
Scoop out the potatoes onto a platter, leaving behind the pan grease.
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24
Cut the chicken into pieces, place them on top of the potatoes and serve with boldness and courage!
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25
Find more recipes from Aarti in her cookbook, Aarti Paarti ($28, Grand Central Publishing).
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Photograph by Ryan Liebe
