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1
Preheat the oven to 450 degrees F.
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2
Using a pair of kitchen shears, remove and discard the backbone of the chicken (or save it for making stock).
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3
With a sharp pairing knife, remove the thigh bonessimply follow the bone and let your knife do the work for you, then tuck the legs underneath.
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4
You can also ask your butcher to do this.
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5
Lay chicken in a dish, breast side up, and press down to flatten.
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6
Squeeze lemon halves all over the chicken and toss into the cavity along with chopped onions, smashed garlic, and a few sprigs of herbs.
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7
In a small bowl combine chopped herbs, salt and pepper.
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8
Add 2 to 3 tablespoons of oil; mix.
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9
Coat the outside of the chicken with the herb mixture.
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10
Meanwhile, bring a saucepan of water to a boil and season with a few pinches of salt.
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11
Boil the potatoes for 8 minutes.
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12
Drain the potatoes, put them back in the pot with the lid on and shake vigorously to fluff their exteriors.
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13
Put the potatoes in the tray with the chicken and drizzle with olive oil to coat (about another 3 tablespoons) and sprinkle with salt and pepper.
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14
Cover the tray with foil, roast for 20 minutes, remove the tinfoil and baste with the juices that have collected on the bottom.
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15
Roast for an additional 20 minutes, uncovered, or until a thermometer inserted into the thigh registers at least 165 degrees F and the skin is browned.
