Five years ago if you’d told me I’d want a jerk anywhere near me, I would’ve laughed. But then I learned how to flatten a chicken using this simple method (called spatchcocking), which reduces cooking time and allows any flavors you add (in this case, a jerk rub) to get all over that chicken in a hurry. If you use my oversized cast-iron skillet (shameless plug), you can cook the bird and the potatoes all at once, which makes you the opposite of a jerk.
1 tablespoon garlic powder
2 teaspoons cayenne pepper
1 ½ teaspoons dried thyme
1 ½ teaspoons sugar
1 ½ teaspoons kosher salt
1 teaspoon ground allspice
1 teaspoon freshly ground black pepper
¾ teaspoon ground nutmeg
1 ½ teaspoons sweet paprika
¼ teaspoons ground cloves
½ teaspoon ground cinnamon
1 pound baby or fingerling potatoes
1 large onion, cut into 8 wedges
4 tablespoons canola oil
+ Kosher salt and freshly ground black pepper to taste
1 small (3-pound) whole chicken
+ Chopped fresh parsley, for garnish
A beautifully floral springtime cuppa.
When a really hot skillet becomes a pizza oven.
The late-night recipe you’ve all been asking for from Chrissy’s Instagram stories.
My grown-up take on canned soup.
