Check out these other tasty recipes from Rocco:

• Episode 1: Will You Marry Me?
  Beef Wellington and Crème Brulee
• Episode 2: I'm Afraid of Fish
  Monkfish Fritters and Smoked Ahi Burgers
• Episode 3: Your Are My Heart
  Stuffed Artichokes and Potato Gnocchi
• Episode 4: Mamma Mia
  Crown Roast of Lamb a la Pizzaola and Polenta Stuffing
• Episode 5: For the Ladies
  Spicy Tuna Rolls and Mushroom & Asparagus Rolls
• Episode 6: I Call My Husband, My Wife!
  Shells and Cheese with Bacon, Roasted Butterfly Chicken
• Episode 7: Mr. Mom
  Shrimp Paella and Sangria
• Episode 8: Diva of Flava
  Fried Chicken and Gravy, Baked Sweet Potatoes, Strawberry Graham Cracker Tarts
• Episode 9: When Irish Eyes Are Smiling
  Coddle and Irish Soda Bread
• Episode 10: Look at Me Now!
  Baked Salmon and Brown Rice
• Episode 11: My Daughter's a Picky Eater
  Whole Wheat Pizza and Yogurt Pops
• Episode 12: The Freshman Fifteen
  Mediterranean Mixed Grill with Hummus, Pita Chips and Tabbouleh
• Episode 13: I'm in the Doghouse
  Shrimp and Pico de Gallo Salad with Pasteles

More Rocco Recipes:

• Shrimp Au Poivre with Broiled Zucchini
• Spinach and Boursin Ravioli with Vodka
• Veggie Marinara

Roasted Butterflied Chicken with Shredded Potatoes, Onions and Thyme

• 2 tablespoons Bertolli Extra Virgin Olive Oil
• 3 tablespoons fresh thyme leaves
• Salt and fresh ground pepper
• 1 boneless butterflied chicken (except for leg and wing bones) about 4 pounds
• 2 medium Idaho potatoes (about 1½ pounds total), peeled and shredded
• 1 medium-large Vidalia onion (about 2/3 pound,) sliced very thinly

Serves 4

Preheat oven to 400 degrees. Heat a 14-16 inch cast iron skillet over medium-high heat. Pat chicken dry and season all surfaces liberally with salt and pepper. Sprinkle skin side with 1 tablespoon of the thyme leaves.

Add oil to the pan and carefully place chicken in pan skin side down. While chicken is browning place potatoes in a dish towel and wring them to remove as much liquid as possible (you may want to do this in two batches). Next, in a medium bowl, toss the potatoes with the onions and remaining 2 tablespoons of thyme leaves. Season the mixture well with salt and pepper. Pile the potatoes and onions evenly over the chicken and place pan in the oven.

After about 30 of roasting, remove the pan from the oven and flip chicken out onto a large platter. Slide chicken, potato-side down, back into the pan along with any juices that may have accumulated on the platter. Continue to roast for another 20-30 minutes or until chicken is cooked through and the edges of the potatoes are deeply caramelized. Serve in cast iron skillet.

Meet Rocco DiSpirito -- Celebrity chef, television personality and star of Rocco Gets Real.