Directions

• 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!