Spatchcocked Chicken Over Caramelized Shallots and Potatoes

1 whole chicken, spatchcocked

8 shallots, peeled and quartered

3 medium gold potatoes, cut into ¼ inch coins

¼ cup olive oil

1 clove garlic, pressed

1 tsp fresh thyme leaves, picked and chopped

Salt and pepper

Preheat your oven to 425 degrees F. In a large bowl combine the olive oil, garlic, and thyme. Add the shallots and potatoes and mix everything well.  Lay the chicken on a flat surface and slather it with some of the garlic-thyme oil. Season everything generously with salt and pepper. Get a cast iron pan or heavy bottomed baking dish and lay all the shallots and potatoes in the bottom. Place the chicken right on top of everything with the skin side up. Place the pan into the oven and roast for 40-60 minutes or until a thermometer inserted into the chicken reads 160 degrees. Remove from oven and let the chicken rest for 10-15 minutes. During that time return the potatoes and shallots to the oven to let the tops brown (they should be cooked). Cut the chicken into portions and place it back on top of the shallots and potatoes to serve.