- 1 pound russet potatoes, peeled and cut into 1½-inch pieces
- ¼ cup raw honey
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground cayenne
- 1 (4–5 pound) chicken, spatchcocked (see note)
- 1 fennel bulb, quartered and cored, fronds reserved for garnish
- 2 tablespoons extra virgin olive oil
Place potatoes in a large pot of salted water; bring to a boil. Cook until just tender, about 6 minutes. Drain and return to pot to dry.
Heat oven to 475°. Place chicken, breast side up, in a large roasting pan. Combine honey, lemon juice, and cayenne. Season bird generously with salt, then coat evenly with half the honey mixture. Toss potatoes and fennel with olive oil and season with salt. Scatter in an even layer around chicken. Roast for 20 minutes; stir potatoes and fennel and baste chicken with remaining honey mixture. Continue to roast until skin has darkened and juices run clear when pierced between breast and leg, 15–20 additional minutes. Let rest 10 minutes before carving and serving.
NOTE: Spatchcocked chicken cooks quicker and more evenly. To spatchcock a bird, place breast side down on a work surface. Use kitchen shears to remove the backbone by cutting on either side of the bone from tail to neck. Flip the bird over and press down on the chicken to flatten and crack the breast plate.
Recipe courtesy of Charlotte Abrams