Spatchcocked #chicken #dinner: Rinse, dry and generously salt spatchcocked chicken (backbone removed) and leave in the refrigerator 1-3 days skin-side up.
Oil and salt clean root vegetables (chopped or not). Scatter them in pan around and under chicken. Option to add onions, garlic, sliced lemons or herbs under the chicken as aromatics. Add 1/2 cup chicken stock to pan to make jus from chicken drippings (or skip this step).
Roast in 450 oven; check for doneness at 45 minutes. Remove chicken and let rest for 15 minutes before serving. Vegetables can continue to cook if not yet done to your liking. Remove vegetables, discard aromatics and pour off juice to serve with chicken.