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Spatchcocked Jerk Chicken & Potatoes

SERVES: 4 PREP: 10 minutes TOTAL TIME: 45 minutes
Spatchcocked Jerk Chicken & Potatoes

Spatchcocked Jerk Chicken & Potatoes

SERVES: 4 PREP: 10 minutes TOTAL TIME: 45 minutes

A spicy, quicker-cooking whole bird.

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.

Spice Blend:

  • 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

Chicken, Potatoes, Onions:

  • 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

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