Pollo e Patate Pantesco

I’ve roasted whole chickens on top of a lot of different vegetables, but potatoes just might be my favorite substrate. They soak up a lot of the bird’s juices and get meltingly delicious. This version adds the intense flavor of oregano from Pantelleria, hence the addition of Pantesco.

I use a cast iron skillet, but any kind of roasting pan works well. Drizzle in a bit of extra virgin olive oil, then add a chopped onion and roughly the same amount of chopped carrots and celery (one carrot, 2 stalks celery maybe). Peel several yellow potatoes and cut into large-ish chunks so they don’t break down completely. Add them to the pan and sprinkle generously with Pantellerian oregano.

Split a whole chicken down the breast (ass-backward spatchcocking). Salt it generously on both sides and spread it over the vegetables. Roast at 350F for about 45 minutes, or until the skin is nicely browned and leg joints feel loose. For what we do next, see How to Eat a Chicken.