Dijon Herb Spatchcock Chicken & Potatoes

Directions

1. Using kitchen shears, cut along both sides of backbone to remove. Turn chicken breast-side up; press down firmly on breastbone to flatten. Brush chicken evenly with mustard. Rub with 3 tablespoons of the Seasoning. Transfer to large aluminium pan or glass dish. Cover with plastic wrap. Refrigerate overnight.
2. Prepare grill for indirect medium heat (170°C to 190°C). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill. Place chicken, skin-side up, on unlit side of grill. Close lid. Grill 1 hour to 1 hour and 10 minutes or until almost cooked through (internal temperature reaches 71°C in the thigh), rotating chicken halfway through cooking. Note: To maintain medium heat (170°C to 190°C), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
3. Move chicken to lit side of grill, placing skin-side down. Grill over low heat 10 minutes or until skin is crispy and browned and chicken is cooked through (or until deepest part of thigh registers 74°C). Remove from grill. Let rest about 15 minutes.
4. Meanwhile, bring large pot of water to boil over medium-high heat. Cook potatoes 8 to 10 minutes or until tender. Drain well. Toss potatoes with oil and remaining 1 tablespoon of the Seasoning until well coated. Grill over medium heat 3 to 5 minutes or until browned and crispy, turning frequently. Slice chicken and squeeze lemon juice over top. Serve with potatoes.
5. To Roast in the Oven: Prepare chicken according to instructions above, except place chicken on rack on a large baking sheet lined with foil. Omit microwaving potatoes and season potatoes according to instructions and place around the chicken on the rack. Bake in a preheated 205°C oven for 1 hour to 1 hour and 15 minutes or until internal temperature of chicken is 74°F and potatoes are tender. Let chicken rest for 15 minutes before carving. Squeeze lemon over chicken before serving.