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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
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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.
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