Spatchcocked roast chicken with onion, preserved lemon and middle eastern spices
Roast
This burnished beauty demonstrates a basic technique that has kind of evolved in my kitchen over the past few years, one that makes so many variations possible. I've listed a few below. Onions roasted first underneath the spatchcocked bird - so as not to get too black in the hot, hot oven -- make a luscious pan sauce. You can either puree them with an immersion blender or leave them as is, for a more rustic sauce. I've spelled out in the recipe a recent favorite combination drawing on herbs and spices of the Middle East. Mix the leftover bits into rice, farro, freekeh, quinoa, etc., for a first-rate lunch made even better with the help of whatever is left in the pan after serving. You'll find 5 variations in the notes below. I do hope you like this. ;o)
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