This chicken was easy and so yummy! I think butterflied chicken is easier to do when it’s roasted, but Larry likes the flavor of grilled better.
- Stephen Pyle’s Butterflied Roast Chicken with Chile-Cinnamon Rub (Fine Cooking #47, p. 55)
- Mashed Yukon Gold Potatoes
- Haricots Verts Sautéed with Shallots
It does sound yummy. The picture looks good too. I put a sticky note on it. The only thing is that I don’t eat skin. Isn’t that where all the spices are?
Only a small portion is rubbed on the skin. We didn’t eat any of the skin. Rub all of the spices and oil onto the non-skin side and under the skin. I think you’ll like it!
Raul is coming for dinner Sunday and I think I’ll make this, mashed potatoes, and mache’ with lemon juice & rind. Trying to decide if I should make dessert. Probably.
How about a berry crisp?
I’m thinking chocolate. We’ll see how motivated I am.
I’m also thinking of doing the “coins”, crackers with rosemary. I forget which issue, but I kept saying I’d making them and Friday make-ahead may be the plan.