Back to basics: Quick skillet roast chicken

Rub the chicken inside and out with salt and pepper.  If you've got time, do this 2 to 3 hours ahead and refrigerate the bird uncovered.  Take it out of the fridge when you start to preheat the oven so it can warm to room temperature. Or let it rest uncovered at room temperature while the oven preheats.

Place a large (10 to 12-inches) cast iron or other heavy skillet in the oven and let it preheat at 500° f. For 45 minutes.

Transfer the chicken to a cutting board. Using a sharp knife, cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop. Place 2 of the lemon wedges inside the chicken.

Carefully transfer chicken, breast-side up, to the hot skillet. Press down on the legs so they rest flat on the bottom of the pan. Drizzle the bird with the oil. Roast for 25 minutes. Toss garlic into the bottom of the skillet and stir to coat with pan juices. Return to the oven for 5 minutes; stir again. Continue cooking until the garlic is caramelized chicken is no longer pink, 5 to 15 minutes more (for a total cooking time of 30 to 45 minutes). Let chicken rest for 5 minutes before serving. Serve chicken with the pan juices and garlic, seasoning everything with juice from the remaining lemon wedges if desired.

Place the potatoes in a large pot of salted water. Bring to a boil and cook until just tender, about 25 minutes. Drain well.

Meanwhile, make the vinaigrette: in a small, whisk together the yogurt, shallot, mustard, salt, and pepper. Place the warm potatoes in a large bowl and gently crush the potatoes (they should remain almost whole). Add the dressing and olive oil and toss to combine. Fold in mint. Taste and adjust seasoning, if necessary. Garnish with more mint. This is best served warm.