Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Spatchcocked Roasted Chicken with Cilantro, Coriander and Pickled Jalapeños
The seasoning for this roast chicken, applied under the skin directly onto the meat for maximum flavor, was inspired by zhoug, the zesty, pesto-like condiment said to have originated in Yemen. Lots of fresh cilantro adds herbaceousness; you can swap in parsley instead or combine the two herbs. In place of the traditional fresh chilies, we bump up the flavor with pickled jalapeños. Ground coriander brings citrusy notes to the mix (cardamom also works well). Accompany with pearl couscous or boiled or roasted potatoes.
4
Servings
1 hour
20 minutes active
Ingredients
-
½
cup lightly packed fresh cilantro OR fresh flat-leaf parsley OR a combination, finely chopped
-
¼
cup extra-virgin olive oil
Directions
-
01Heat the oven to 425°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, stir together the cilantro, oil, jalapeños, lemon zest, coriander, ½ teaspoon salt and ¼ teaspoon pepper; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
