Butterflied Chicken and Smashed Potatoes

I don't know anyone who really LOVES to wash dishes.  It's not my LEAST favorite job - it ranks above dishwasher clearing and putting away laundry - but I can think of a whole lot of things that I would rather do INSTEAD of washing dishes.  

THAT is the reason that I love one pot dinners.  One pot = less dish washing = happy momma.  This butterflied chicken with smashed potato recipe is one of my favorite new one pot meals.  

Butterflied Chicken
4 pound whole chicken
1 Tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
1 3/4 cups water
4 cloves garlic, smashed and peeled

Lay chicken on on cutting board, breast side down.  Cut on each side of backbone and remove.  

Flip chicken and press down to flatten.  

Combine potatoes, garlic, water, 1 t. salt and 1/2 t. pepper in bottom of a large skillet.  

Place chicken on top.  Place on stove and bring to a boil.  

Place pan in 450 oven and roast until internal temperature reaches 165.  (About 50 minutes.)

Place chicken on platter.  Spoon potatoes into bowl, removing smashed garlic.  Smash.  

I hope that the raw chicken pictures didn't gross you out too much but honestly, the process of butterflying a chicken is easier to explain with pictures.  It's easier than you think to butterfly a whole chicken - give it a try - you might be surprised at how easy it is.  I think you're gonna like this recipe - I sure do.  

​Ciao!

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