Rinse chicken with cold water and pat dry with paper towel. Place chicken in a single layer over a rimmed baking sheet lined with a wire rack and set back in the refrigerator for 2-4 hours, to dry and tighten the chicken’s skin.
30 minutes prior to cooking, preheat the smoker to 375F (or indirectly-heated grill). Remove chicken from refrigeration, returning the meat to near room temperature.
Meanwhile, slice the new potatoes in hasselback-fashion, then par-boil in salted water for 10-15minutes, drain and set aside.
Brush the chicken in olive oil and season aggressively with Weber Kick’N Chicken Seasoning. Place in the smoker (or atop your grill’s indirectly-heated grates) and close the lid. Allow the chicken to slowly roast until 160F internal temp. Set aside under tin foil cover to rest.
While the chicken is finishing, toss the potatoes in a well-oiled, cast iron pan over medium-high heat and sauté until just cooked through and the skin has become crispy and golden in color. Remove the potatoes and set aside.
Finally, crack eggs into the same pan, dust with Weber Kick’N Chicken Seasoning and prepare over easy until the eggs just cook through, but the yolk the bright and runny.
Add back in the potatoes and chicken, season additionally, to taste, then garnish with micro greens and serve family-style!
