Try this delicious recipe for a flavor packed Roast Spatchcocked Chicken with Herb Spice Rub – a delightful recipe designed for busy January days. In under 10 active minutes, transform a Just Bare Whole Young Chicken into a culinary win to feed your whole family. The secret lies in a harmonious blend of olive oil, dried oregano, red pepper flakes, paprika, minced garlic, fresh rosemary, black pepper, and dried thyme, creating a fragrant herb spice rub that elevates every bite.
A classic caesar salad using Just Bare Lightly Breaded Chicken Fillets, seasoned croutons and a quick homemade caesar dressing.
Pollo al mattone is the Italian name for a chicken that’s pressed under bricks to speed up cooking and create a very crisp skin. Traditionally made in a cast-iron skillet, this version is hot off the grill. Either a whole butterflied chicken or chicken halves work beautifully. The zesty marinade makes the most of those later summer herbs that overrun the garden.
To shorten the roasting time, butterfly the chicken. Remove the backbone with poultry shears, open the chicken up like a book, and press flat on the baking sheet. Rub with the oil and smoky spice blend rub.
This herb paste used to flavor the chicken can be slathered on just before popping it onto the grill. Otherwise, try gently loosening the bird’s skin with your fingers, then rubbing the paste directly onto the meat under the skin. This combination of seasonings is called charmoula—sort of a North African pesto.
Empanadas, or little pastry turnovers, are the essence of portability. In South America, empanadas are made with a huge variety of fillings, from savory to sweet. And the pastry dough is more like a cross between pie pastry and bread, but using pre-made pastry dough makes this simple—and really delicious.
“Swiss” enchiladas are made with a cheese sauce, a southwestern variation of more traditional enchiladas. This version is stacked in a deep-dish pie plate—a faster technique than filling and rolling up individual tortillas.
Look for corn masa flour in the baking aisle, where it usually sits next to coarser cornmeal. Masa, a finer grind of corn that is treated with lime, is used to make corn tortillas but also makes terrific dumplings. The ingredient list might look long, but most are in your pantry waiting to be transformed into this warming stew—a fun twist on a classic that reflects a new region of American cooking.
This richly savory skillet dish is related to the classic French “coq au vin” or chicken braised in red wine. Serve with garlic mashed potatoes for the ultimate comfort food supper.