Roasted Chicken with Ultimate Chicken Rub

Using kitchen shears or a chef’s knife, cut the backbone out of each chicken; discard the backbone. Place the chickens, breast side up, on a baking sheet and rub each one all over with 3 to 4 Tbs. of the ultimate roast chicken rub. Let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 375°F.

In a large bowl, stir together the potatoes, carrots and 3 Tbs. of the olive oil, and season with salt and pepper. Place the potatoes and carrots in a single layer on the bottom rack of a multi-tier roaster. In the same bowl, stir together the bell peppers and the remaining 1 Tbs. olive oil, and season with salt and pepper. Place the peppers around the edges of the potatoes and carrots. Place 1 chicken on the middle rack and the other chicken on the top rack. Pour the water into the roaster.

Transfer the roaster to the oven and roast until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 160°F and the thigh registers 170°F, about 1 hour. Transfer the chicken from the top rack to a cutting board, cover loosely with aluminum foil and let rest for 15 minutes. Set the chicken from the middle rack aside and reserve for leftovers.

Increase the oven temperature to 450°F. Return the vegetables to the oven and continue roasting until lightly browned and tender, about 15 minutes. Reserve the bell peppers with the other chicken; let cool, then cover and refrigerate to use for making panini.

Meanwhile, add the parsley to the potatoes and carrots and stir to combine. Remove the foil from the chicken, carve into serving pieces and arrange on a warmed platter. Serve immediately. Serves 4, with leftovers.

Williams-Sonoma Kitchen.