Locate the backbone of the chicken and cut all the way through the bird along both sides of the backbone. Save the bone for stock. Turn the chicken over and press down firmly to crack the keel bone. Your chicken is now spatchcocked and will lay flat.
Sprinkle salt all over the chicken from 8 inches above the bird. That ensures the salt falls evenly over the chicken. Place on a baking sheet or a baking pan and refrigerate, uncovered, for at least 12 hours and up to 36 hours.
When the chicken is ready, preheat the oven to 450 degrees F. Toss the potatoes with 1 tablespoon olive oil, salt and pepper and place on a sheet tray. Place the chicken over the bed of potatoes, breast-side up and wings tucked under, then brush with olive oil.
Roast for 10 minutes, then turn the oven down to 400 degrees F and roast until the internal temperature of the chicken reaches 165 degrees F, about 40 minutes more. You can make the Green Goddess Sauce now.
When the chicken is fully cooked, place it on a cutting board to rest for 10 minutes before slicing. While waiting for the chicken, put the potatoes back in the oven at 450 degrees F and roast until crispy, another 10 to 15 minutes.
To serve, slice the chicken breasts off the bone and slice each breast at an angle into 1-inch slices. Remove the wings and leg quarters and separate the thigh from the drumstick. The remaining carcass can be saved and frozen to make chicken stock. Serve the chicken with the schmaltz potatoes and Green Goddess Sauce.
Green Goddess Sauce:
Yield:About 1 cup
Soak the cashews in hot water for 10 minutes. Drain, then add the soaked cashews, 6 tablespoons water, the lemon juice, olive oil, horseradish, maple syrup, garlic and 1/4 teaspoon salt to a high-speed blender. Blend until the mixture is smooth. Add the cilantro, parsley, tarragon, dill and green onion and blend until all the herbs are fully incorporated. The sauce can be stored in the fridge for 2 to 3 days. If it becomes thick, thin with water as needed.
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