Herby Spatchcocked Chicken Sheet Pan Dinner

Using kitchen shears, remove the backbone of the chicken by cutting along both sides of the spine. Flip the chicken breast-side up and press firmly on the breastbone to flatten. Season liberally with prepared herb salt making sure to get underneath the skin as well. For best results, allow the chicken to sit with salt mixture, breast side up, uncovered in the fridge with the salt mixture for 8 hours or up to 24 hours. If you’re in a pinch, just liberally season the chicken and roast.

Preheat the oven to 400°F.

Toss the fingerling potatoes and bell peppers with 2 tablespoons of the garlic confit oil and 1 tablespoon of the remaining herb salt. Then spread them evenly on a large sheet pan.

Place the chicken on top of the vegetables and generously brush with garlic confit oil.

Roast for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.

Transfer the chicken to a cutting board to rest for 10 minutes. Toss the roasted vegetables with lemon zest, fresh dill, and a pinch of salt. Carve the chicken and serve with the flavorful roasted veg!