8red potatoes (sometimes called new potatoes), quartered
1whole yellow onion, sliced roughly
5cloves garlic, smashed
1whole lemon, sliced into rounds
1-2tablespoon Bee Local Honey (recommended: the Cherry Wood Smoked variety), lightly warmed but not hot
Preheat oven to 425 degrees.
Prepare the chicken by removing the innards and neck from the body cavity. Then, put the breast side of the chicken down and use sharp kitchen shears to cut on down both sides of the bird’s backbone, removing it completely. Flip the bird over so the breast side now faces up, and use the palms of your hands to push down on the bird, flattening it.
Wash your hands thoroughly, then prepare a baking sheet (jelly roll pan size is good). Scatter the potatoes, onions and garlic on the sheet and toss with 1-2 tbsp. vegetable oil. Salt liberally, then layer the lemon rounds in a flat layer on top of the veggies. In the center of the tray, lay your garlic and herbs.
Move the flattened chicken over on to the baking sheet, centering it on top of the pile of herbs and garlic. Brush the outside of the chicken with the honey, then salt liberally.
Place the baking sheet in the oven and cook for approximately 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit. I suggest checking on the chicken and basting with a little vegetable oil at about the 25 minute mark. Keep an eye on the skin’s coloring as well – it will get beautifully browned, and when you think it’s close to what you’d like the color to be, tent the chicken with aluminum foil for the rest of the baking period.
Allow the chicken to rest before carving, and take proper precautions (or just wait long enough) so you do not burn yourself!