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Start by spatchcocking the chicken. With some heavy-duty kitchen scissors, cut out the backbone. Flip the chicken over, then press down on the breast plate to flatten it out. Save the backbone to make stock!
Submerge the chicken in pickle brine, and leave it for 1-2 days. After 2 days, remove from the brine and pat dry. Preheat the oven to 200 C.
Drizzle some oil, salt, and pepper over some halved, skin on baby potatoes. Arrange on a baking tray, then top with a metal rack.
Drizzle the chicken with oil, and season with salt and pepper. You can add any other seasonings you like here too. Place the chicken on the rack, then into the oven for 45 minutes-an hour (depending on the size of your chicken). The internal temperature should reach 73 C when it's cooked.
Let the chicken rest for 10 minutes. Meanwhile, combine the roasted potatoes with all of the other ingredients for the salad. Carve up your chicken, and serve!