Preheat oven to 400 degrees (or 375 degrees convection roast ). Remove chicken from refrigerator about 30 minutes before cooking. Spray a large sheet pan with cooking spray or line with parchment paper.
Pat chicken dry with paper towels. In a small bowl mix together 3 Tbsp olive oil, herbs, lemon juice and garlic cloves. Place spatchcocked chicken skin side up on the middle of the sheet pan. Rub the herb-oil mixture on top and underside of the chicken. Liberally salt and pepper the chicken skin. Optional: tuck wings in under the chicken.
Place chicken in the oven with the breast facing the oven door, and set timer for 50 minutes.
Put cut potatoes in a large microwave safe bowl wth 1 Tbsp water. Cover with plastic wrap leaving a small hole for steam, and microwave on high power for 4 minutes, until edges of potatoes start to turn translucent but are still hard in the middle. Drain. Toss potatoes in remaining 1 Tbsp olive oil and season with salt and pepper.
After 20 minutes of cooking, remove the chicken from the oven (timer will have 30 minutes left). Quickly spread the potatoes around the chicken, not overlapping if possible. Return chicken to the oven, being sure to turn the chicken to face the opposite direction when put back into the oven, where the legs will face the oven door. Cook the remaining 30 minutes, stirring the potatoes a couple of times to cover them in the juices.
When timer is done remove chicken from the oven. It is cooked if the breast meat is 165 degrees and the deepest part of the thigh meat is 175 degrees. If this is not the case place it back in the oven a bit longer. Potatoes should be well browned and soft when pierced with a fork. (If the potatoes are not quite done and the chicken is, return the potatoes to the oven for a few minutes while the chicken rests.)
Cover the chicken and potatoes lightly with foil and let rest at least 15 minutes before carving. (Do not cover tightly as chicken skin will not stay crisp).
Enjoy!