An easy weeknight one-pot meal for the family is this baked, spatchcocked chicken.
Use chicken shears or a good pair of scissors to facilitate the process. Start at the chicken butt and follow the two sides of the spine and cut up both sides, up the chicken all the way to the neck. Put the backbone and butt to the side for other use such as making a chicken broth.
With the use of both hands, spread the chicken by placing the breast on a cutting board and pushing down on the sides as to somewhat flatten the chicken.
With a paper towel, dry off the chicken and let it air dry while preparing the potatoes.
Cut 3 whole potatoes in cubes, and soak in cold water to remove some of the starch. Drain and let potatoes sit to dry.
Dice up 1 whole onion (Vidalia preferably), and put to the side.
After an hour of air drying chicken, liberally season with salt and pepper. Insert a few sprigs of Rosemary between the skin and the breast.
Preheat a cast-iron or nonstick skillet. When hot, add olive oil.
Lay bird, skin side down and put a dish and something heavy on top as to weigh the chicken down onto skillet.
Let fry over medium heat for 15 minutes.
Turn and repeat on other side.