Quick-Roasted Chicken with Potatoes, Onions, and Watercress | Everyday Food with Sarah Carey

Remember that technique I showed you that lets you roast a whole chicken in nearly half the time? That's right. It's called spatchcocking, and it essentially involves cutting the chicken, then pressing it flat so it cooks evenly and super fast -- in about 35 minutes. Today, I'll show you how to make another spatchcocked chicken that I promise you'll love. What's so great about it? It calls for roasting the chicken on top of the potatoes and veg in a broiler pan so that they're flavored with the chicken drippings as they all cook together. Smart, right? Click on through and watch how easy it is!