Herbed Spatchcock Chicken

What countries inspired our weekend eating? 

Well did a little hop to Mexico Friday night for spicy nachos and a Japanese fusion hot top salad --- salad topped with grilled chicken & veggies with terrikaki dressing.  I think Friday night nachos always taste better with a cold end-of-the-week beer (Sleeman's red).  And the girls think Friday night nachos go better with diet coke and  Skip-Bo.

On Saturday, we cleansed our palettes with a gorgeous Japanese soup.  The stock contained sake, mirin, soy and kombu; then you add chopped bok choy, edamame and cooked diakon radish.  It was so delicious with the subtle sweetness of the mirin and the lovely crunch of the edamame.

But the highlight meal of the weekend was Sunday's 

Herbed Spatchcocked Chicken 

via England and Jamie Oliver.   

As Jamie says:  "Batter and bruise" some herbs of your choice - marjoram, rosemary and parsley; "smash" in 5 cloves of garlic and add 8 Tbsp of olive oil.

Rub this over your spatchcocked chicken (whole chicken that's been cut down the backbone and flattened out), grate 2 Tbsp fresh ginger root over the top, and let this marinate for an hour or two in the refrigerator.

Bake at 425 deg for 30 min, grate another 2 Tbsp fresh ginger root over this, lay on thinly sliced lemon and add 1/2 cup of white wine to the pan.  Cook for another 20 min and let rest 10 min before serving.

I served this with roasted potatoes and carrots and boiled green peas.  It was utterly divine!  So moist, fragrant and delicious.