Butterfly Chicken with Potatoes in the Oven

For the Chicken

• • --- 1 whole chicken, about 1 ½ kg
• • --- 3 tablespoons olive oil
• • --- 1 tablespoon mustard
• • --- 1/4 cup lemon juice
• • --- 1 teaspoon honey
• • --- 3 cloves garlic
• • --- 1½ teaspoons salt
• • --- 1 teaspoon sweet paprika
• • --- 1 tablespoon oregano
• • --- 1 teaspoon dried thyme
• • --- 1 teaspoon turmeric
• • --- ½ teaspoon cumin
• • --- ½ teaspoon black pepper

For the Potatoes

• • --- 5–6 potatoes, cut into wedges
• • --- 1 dry red onion, sliced
• • --- 2 tablespoons olive oil
• • --- 1 tablespoon mustard
• • --- 1 teaspoon paprika
• • --- 1 tablespoon oregano
• • --- 1 teaspoon salt
• • --- a little pepper
• • --- ½ cup water or chicken broth

For the Chicken:

1. 1. Using kitchen shears, cut along the backbone of the chicken and open it up like a 'butterfly' (spatchcock). Press lightly on the breastbone to flatten it, so it cooks evenly.
2. 2. In a bowl, mix together the olive oil, mustard, lemon, honey, garlic, and all the spices.
3. 3. Brush the entire chicken very well with the mixture. Ideally, leave it in the refrigerator for 2–4 hours or overnight to absorb the flavors and spices. If you don't have time, bake it immediately.

For the Potatoes:

1. 1. In a large baking pan, place the potatoes and onions. Add the olive oil, lemon, mustard, oregano, salt, and pepper, and mix very well.
2. 2. Pour the water or broth into the pan. Place the butterflied chicken on top.
3. 3. Bake in a preheated oven at 180°C (fan-assisted) for about 1 hour and 30-45 minutes.