Spatchcock Roasted Lemon Herb Chicken with New Potatoes, Carrots, and Shallots

Name: Spatchcock Roasted Lemon Herb Chicken with New Potatoes, Carrots, and Shallots
Total time: 60 min
Ingredients: 1 pound tiny baby potatoes (or 1 pound regular baby potatoes cut into 1/2-inch to 3/4-inch pieces); 1 pound real baby carrots (NOT baby cut carrots) cut if necessary so no part is more than 1/2 inch thick; 7 shallots, quartered; 4 tablespoons Tuscanini Olive Oil, divided; kosher salt; freshly ground black pepper; 10 sprigs thyme, 5 left whole, leaves removed from 5; 6 whole peeled cloves garlic, smashed; zest of 1 lemon; 1/3 cup minced parsley; 1 whole chicken, spatchcocked (watch Ahuva’s appearance on Sunny Side Up to learn how to do this)

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Ingredients

1 pound tiny baby potatoes (or 1 pound regular baby potatoes cut into 1/2-inch to 3/4-inch pieces)
1 pound real baby carrots (NOT baby cut carrots) cut if necessary so no part is more than 1/2 inch thick
7 shallots, quartered
4 tablespoons Tuscanini Olive Oil, divided
kosher salt
freshly ground black pepper
10 sprigs thyme, 5 left whole, leaves removed from 5
6 whole peeled cloves garlic, smashed
zest of 1 lemon
1/3 cup minced parsley
1 whole chicken, spatchcocked (watch Ahuva’s appearance on Sunny Side Up to learn how to do this)