Cooking Instructions
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Step 1
Rub
Whole Chicken (1)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Make sure to get in between the meat and the skin. Cover with plastic and allow to sit at room temperature for 30 minutes or overnight in the fridge.
Step 2
While the chicken rests, prepare the marinade. Heat
Olive Oil (1 Tbsp)
in a wide pan over medium-high heat. Sweat
Yellow Onion (1)
until translucent, about 5 minutes.
Step 3
Add in
Garlic (3 cloves)
,
Red Chili Peppers (2)
, and
Red Bell Pepper (1)
and turn heat to high. Cook until the vegetables start to brown.
Step 4
Deglaze pan with
Distilled White Vinegar (1 Tbsp)
. Cook for another minute and then remove from heat.
Step 5
Transfer to a blender and add in
Ground Cumin (1 tsp)
,
Paprika (1 tsp)
, and
Brown Sugar (1 Tbsp)
. Blend until smooth paste forms. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and blend again until well combined.
Step 6
Spatchcock the chicken: place the chicken, breast-side down, on the work surface. Using sturdy scissors, cut along each side of the backbone to remove it. Open the chicken, turn it over and flatten the bird.
Step 7
Rub the chicken all over with the pepper paste. Make sure to get in between the meat and the skin. Place in a roasting pan with a rack, cover, and allow to marinate for another 30 minutes or up to 2 hours.
Step 8
Preheat the oven to 375 degrees F (190 degrees C).
Step 9
Roast the chicken in the oven for 35 minutes or until the internal temperature has reached 165 degrees F (75 degrees C) at the thickest part of the thigh.
Step 10
Cut
Romaine Lettuce (2 heads)
lengthwise.
Step 11
In a small bowl combine
Olive Oil (1/2 Tbsp)
, 1 Tbsp of
Lemon Juice (1)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/2 tsp)
. Brush the oil mixture onto the leaves.
Step 12
Heat up a grill pan over high heat. Once hot, cook the romaine slices face down for 2-3 minutes.
Step 13
Flip and cook for an additional 2 minutes.
Step 14
Transfer from the pan to a serving plate. Grate
Parmesan Cheese (to taste)
over the leaves.
Step 15
Serve chicken with salad.
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