Start by preheating your oven to 450°F (230°C). Take your whole chicken and place it breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to spatchcock the chicken. Remove the backbone and save it for making stock if you’d like!
Once the backbone is removed, turn the chicken over and press down firmly on the breastbone to flatten it. This will help it cook evenly.
In a small bowl, mix 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this mixture all over the chicken, making sure to get it under the skin for maximum flavor. Sprinkle the fresh herb blend over the top.
In a separate mixing bowl, toss the halved little potatoes with the remaining tablespoon of olive oil, salt, and pepper. You can also add a sprinkle of garlic powder for extra flavor.
Place the spatchcocked chicken on the center of a large baking sheet. Arrange the seasoned potatoes around the chicken in a single layer.
Roast in the preheated oven for about 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.
Once cooked, remove the baking sheet from the oven and let the chicken rest for about 10 minutes. This helps the juices redistribute, ensuring a juicy chicken. Garnish with fresh parsley before serving.
