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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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