Hundred Acre Spatchcock Chicken
Heat oven to 425 degrees and smear some olive oil or lard into the center of a rimmed sheet pan.
Place spatchcocked chicken, breast side down on sheet pan and roast 20 minutes. Toss some roasting vegetables to the pan (try a combination of shallots, onions or carrots, celery, cubes of potatoes or small new potatoes) with a teaspoon or so of olive oil and scatter around chicken. Or, just do onion or shallots if that’s all you have on hand. Your sauce will be delicious.
Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 160 degrees, about 25 to 30 minutes more.
Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted shallots, and pan juices. Chicken, shallots, and pan juices can be refrigerated up to 3 days.
**Optional:Place sliced lemons under skin before roasting, remove while chicken is resting and serve roasted lemons with shallots.