The Crispiest Roast Chicken with Potatoes

Butterfly the chicken (google it… it will reduce your cooking time!). Place the chicken in the fridge for 1-2 hours to dry out (if you can’t that’s ok too). Remove from fridge and dry the chicken of any excess liquid or moisture.

Set oven rack to middle position and preheat to 450°F.

Place the chicken (breast side down) on a large baking sheet or roasting pan. Sprinkle liberally with salt, pepper, smoked paprika, garlic pepper and Aleppo peppers (if using).

Turn the chicken over (breast side up) and sprinkle generously with salt, pepper, smoked paprika, garlic pepper and Aleppo peppers (if using). Set aside.

In a bowl, mix the potato wedges with a generous amount of olive oil, salt, pepper, garlic powder, and dried oregano. Place potatoes around the chicken.

Place prepared chicken and potatoes in the oven.

Bake at 450°F for 20 minutes. Reduce heat to 400°F and bake for a further 40 minutes. This is very important!!! That initial high heat is going to get that skin crispy!

Before removing from oven, the chicken breast should read 163-165°F and thigh and leg should read at 173-175°F. Potatoes should be cooked through.

Let chicken rest for 5-10 minutes, sprinkle with parsley, cut into pieces and serve!