Spatchcock Chicken

• 1whole chicken,(about 4 lbs)
• 2tbspolive oil
• 3tbspchicken seasoning, or rub
• salt and pepper

For Vegetables (Optional):

• 2½ lbs red potatoes, or yellow, or baby, chopped
• 2 tbsp olive oil
• 1tsp Italian seasoning
• salt and pepper, to taste

1. Preheat the oven to 425 degrees F. 
2. Toss the potatoes with olive oil, Italian seasoning, salt, and pepper.
3. Remove the neck and giblets from the cavity of the chicken, if included.
4. Place the chicken on a sturdy surface, breast side down so the backbone is facing up. 
5. Using poultry shears, cut along each side of the back bone to remove it completely.