SPATCHCOCK CHICKEN WITH SMASHED POTATOES AND SALSA VERDE
- 1 chicken (3 pounds, backbone removed)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons whole coriander
- 1 small bunch thyme
- 1 1/2 pounds red and gold new potatoes (parboiled)
- 4 cloves garlic
- 1 small bunch rosemary
- 1 recipe Michael Symon’s Salsa Verde
- kosher salt and freshly ground black pepper (to taste)
- flaky sea salt (to finish)
- extra-virgin olive oil
- Preheat grill to medium-high heat.
- Place the chicken skin-side-up on a cutting board. Press forcefully down on the breast bone until the chicken lays flat. Season both sides of the chicken liberally with salt and pepper. Sprinkle the cumin, ground and whole coriander all over the chicken. Place the chicken on the grill skin-side-down. Place the thyme on top of the chicken. Place a brick wrapped in foil on top of the chicken and press down. Close the grill and cook until the skin is nice and charred. Flip the chicken over on the other side and cook until the internal temperature of the chicken registers 160°F.
- Remove to a cutting board and let rest for 10 minutes. Cut the chicken into 8 pieces. Finish with a sprinkle of flaky sea salt.
- Place the parboiled potatoes on a clean work surface. Take a frying pan and lightly press down on the potatoes to smash. Preheat a cast iron pan or skillet to medium-high heat. Add the rosemary, garlic and smashed potatoes. Season with salt and pepper. Cook until the potatoes are golden-brown on both sides. Remove from heat and set aside. Finish with a sprinkle of flaky sea salt and lemon zest.
- Serve the chicken with the potatoes. Drizzle the chicken all over with salsa verde.
– To parboil potatoes, boil them in water until they are just fork-tender, but still have a little bite. Immediately plunge hot potatoes into an ice bath.
– Season the chicken with salt, pepper and spices the night before to intensify flavor.