In this preparation, the chicken is spatchcocked and cooked on a bed of apples and onions while the potatoes are roasted on a separate tray, to which the chanterelle mushrooms are added for the final 12 minutes of cooking. Chanterelle mushrooms are costly; however, I only used 1/4lb, but you could easily add more if you prefer.

Roasting in convection is ideal to ensure the chicken remains moist. When spatchcocked, you can be assured the chicken will cook evenly. Choosing convection also means that you can add a tray of potatoes to cook at the same time and not have to worry about rotating the trays.

The chicken should be cooked for 50 - 60 minutes, and you should allow at least 15 minutes for resting and carving. The potatoes should be cooked for approximately 30 minutes, and the mushrooms should be added to the potatoes for the final 10 minutes.  

This is the cooking plan I used to ensure the potatoes were hot and ready to come out of the oven when the chicken was ready to serve.

Cooking time and temperature 

Chicken -  425 F/ 245 C for 15 minutes + 350 F/180 C for 45 minutes + resting and carving

Potatoes are added to the oven halfway through the second phase, about 20 minutes before the chicken is ready to come out. When the chicken comes out, increase the temperature to 425 F/245 C and fold the mushrooms into the potatoes to cook together for the final 10 - 12 minutes.

INGREDIENTS

1 whole chicken, approx 4lbs, spatchcocked

3 large apples, Granny Smith or Fuji, each cut into six wedges

1 large yellow onion, cut into six wedges

4 cloves garlic, smashed

3 sprigs fresh thyme

Olive oil

2 lbs golden potatoes, cut in half lengthwise

½ tsp herbs de Provence

¼ lb fresh chanterelle mushrooms, brushed clean and sliced in half or thirds if very large

2 tbsp fresh Italian parsley leaves, chopped

2 cloves garlic, minced

PREPARATION

If time permits, spatchcock the chicken a day in advance of cooking or several hours before cooking and season with kosher salt. Refrigerate uncovered and bring to room temperature before cooking.

To spatchcock the chicken, lay it breast-side down on a washable cutting board or baking sheet and cut along each side of the backbone with a sharp knife to detach it from the thigh bone all the way to the wing joint. This can also be done with sharp kitchen shears. If necessary, you can make a small incision on either side of the breastbone and crack the breastbone to flatten the chicken. The backbone can be roasted along with the chicken or set aside and used to make chicken stock.

Heat the oven in the Convection Roast or Convection Bake mode to 425 F/245 C.

Combine the prepared apples and onion with the fresh thyme sprigs and garlic, season with a little salt and pepper, and a drizzle of olive oil, just enough to coat the mixture. Place the mixture in the center of a rimmed baking sheet and place the chicken on top, making sure everything is under the chicken. Place in the oven and set the timer for 15 minutes.

When the timer has elapsed, reduce the oven temperature to 350 F/180 C and set the timer for 20 minutes. When the timer elapses after 20 minutes, toss the prepared potatoes in a little olive oil (or duck fat) and season with the herbs de Provence, a sprinkle of kosher salt, and freshly ground pepper. Spread the potatoes onto a rimmed baking sheet and slide them into the oven on a rack underneath the chicken. Set the timer for 25 minutes. 

When the timer has elapsed, remove the chicken from the oven, set it aside to rest, and increase the oven temperature to 425 F/245 C. Toss the chanterelles with the chopped parsley and minced garlic and drizzle with a little olive oil. Carefully fold the mushrooms into the potatoes and set the timer for 12 minutes.  At this point, the potatoes should be cooked through and golden, and the mushrooms beautifully roasted. 

The chicken can be removed from the roasting pan and set on a cutting board to rest, and the apples and onions can be gently transferred to a serving bowl and kept warm. The roasting pan can be deglazed on the cooktop with a little splash of wine or bourbon to capture delicious cooking juices to pour over the chicken. 

Serves 4 - 6