Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Click here to learn how. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.
3 lb chicken. I followed be recipe exactly. Here I am 50 minutes into cooking time and my bird is very brown on top and still raw on the bottom. I put a foil cover over it after 30 min but what’s done is done. The potatoes will soon be mush or completely dehydrated if this thing doesn’t cook soon