…I don’t think it is possible.
One of my big rules for myself is to buy chickens whole and break them down.
They are usually so much tastier and less dry.
In the summer I usually grill, but in the winter, I roast.
When, I roast chickens, I usually spatchcock them, rub with herbs and olive oil, place them on my oven’s broiling tray, and then convection roast at 375 F.
However, at a couple of Bay Area restaurants, they do a cool thing where they cook their potatoes under the rotiseries where they roast chickens. The potatoes become saturated with delicious fat and meat juices. Mmmmm…
Leaving aside any issues of cross contamination, and a lack of pan gravy, I wondered if I couldn’t do something similar. Anyway, unlike myself, Mrs Flannestad isn’t a big fan of gravy.
Preheat your oven to 400F (375F if convection).
Spatchcock and rub your chicken with oil and spices as desired. Cut up your potatoes and toss with a little oil, salt, and pepper. I’ve discovered the potatoes need a bit of a head start on the chicken, so put them in the dripping pan of your broiling rack and place in the oven for 15-20 mins or until they start to cook. After 15 mins, move the potatoes around a bit and then place the chicken on the broiling rack. Put the broiling rack on top of the dripping pan and potatoes. Cook until desired degree of doneness is reached (internal temp of around 150F). Remove chicken to rest. Remove potatoes from pan, scraping to get all the good stuff, carve chicken, and serve with a salad or other vegetable.
For bonus points, serve Persimmon Pudding for dessert with Mitchell’s Pumpkin Ice Cream.