I spatched a chicken tonight, which was nothing special. However, I also sliced some Yukon gold potatoes and put them in an aluminum tin underneath the bird, on the platesetter. The chicken was dressed in garlic, EVOO, and fresh rosemary, basil, safe and parsley from the garden. The potatoes had just olive oil, salt and pepper. The chicken was fantastic as always, but the taters were a revelation. Soft insides, buttery and a little bit of crunch on the outside. They almost tasted like fries cooked in duck fat.
It's not earth shattering by any means, and I'd even seen it done before. Just wanted to post my successful cook. If you haven't tried it, it's a winner!
LBGE since June 2012