roasting chicken
stick butter, softened
10 basil leaves, chopped
salt and pepper
garlic salt
paprika
2lbs new potatoes, cut in half
large onion, sliced
5 cloves garlic, minced
Place chicken breast side down on cutting board. Using kitchen shears cut the back bone out of the chicken. Using a knife cut down through the center of the chicken. Flip chicken over, flatten on cutting board with all skin facing up. Mix basil and butter, rub basil butter under the skin and all over top of skin. Season with salt, pepper, garlic salt and paprika.
Place potatoes, onions and garlic in cast iron skillet. Place chicken on top of potatoes, skin facing up.
Roast uncovered for about 1 hour, 15 minutes at 425*.
*Chicken should read 165* at thickest part of thigh when done.
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