• Cooking Time: 50
  • Servings: 4
  • Preparation Time: 20


The potatoes are called smothered because they are roasted under the flattened chicken, where they absorb all its juices. Major yum.


  • 3 T olive oil, extra-virgin
  • 1 chicken, under 3 lb., butterflied
  • Salt and pepper, to taste
  • 3 medium red onions, peeled and cut into quarters
  • 8 new potatoes, cut in half
  • 1 T chopped fresh rosemary
  • 2 large cloves garlic, finely chopped


  • Preheat oven to 425°.
  • Film a 9 x 13-inch baking dish with 1 T olive oil.
  • If you haven't bought a butterflied chicken: split chicken along the edge of its backbone with poultry shears. Then cut along other side of backbone and remove it. Remove fat pads from around breast and cavity.
  • Salt and pepper onions and potatoes.
  • Place potatoes in middle of baking dish.
  • Sprinkle with rosemary and garlic.
  • Flatten chicken out over potatoes.
  • Surround with onions.
  • Drizzle remaining 2 T olive oil over chicken and salt and pepper generously.
  • Roast for 45 - 50 min. or until chicken skin is nicely browned.
  • Pour off all liquid.
  • Serve hot or cold.

Categories: Potato  Poultry  Roast 

Author Credit: The Supper Book, Marion Cunningham

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