Chicken Serrano Recipe

Prepare and marinate

Pat the spatchcocked chicken dry with paper towels. In a small bowl, combine 2 tbs olive oil, minced garlic, lemon juice, smoked paprika, ground cumin, 1.5 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture all over the chicken, including under the skin where possible. Let rest for at least 30 minutes at room temperature or refrigerate up to 4 hours (bring back to room temperature 30 minutes before cooking).

Grill

Preheat a grill (or grill pan) to medium-high heat (about 400°F/200°C). Place the chicken skin-side down and grill for 8–10 minutes until well-browned, then flip and move to indirect heat (or reduce heat) and continue cooking with the lid closed until an instant-read thermometer inserted into the thickest part of the thigh reads 160–165°F (71–74°C), about 20–30 more minutes depending on size. Alternatively, sear on the stovetop then finish in a 400°F (200°C) oven for 20–30 minutes. Rest the chicken 10 minutes before carving.

Sweat aromatics

While the chicken rests or during the last 15 minutes of grilling, heat 1 tbs olive oil in a small skillet over medium heat. Add the chopped shallot and 1 garlic clove and cook, stirring, until softened and translucent, about 3–4 minutes. Do not brown.

Blend and finish

Transfer the softened shallot and garlic to a blender. Add the roasted red peppers, stemmed and seeded Serrano pepper (start with half the Serrano if you prefer milder spice), 1 tsp sherry or red wine vinegar, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pulse to a smooth purée. With the blender running, stream in 1/2 cup heavy cream until silky and emulsified. Taste and adjust seasoning; if too spicy, add an extra tablespoon of cream or a pinch of sugar. Keep warm over very low heat; do not boil.

Cook potatoes

Place potato chunks in a medium pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Drain well in a colander.

Mash and season

Return potatoes to the pot off the heat. Add 3 tbs butter and roughly mash with a potato masher leaving some texture for rustic character. Stir in 1/2 cup warmed milk or half-and-half a little at a time until desired consistency is reached. Season with 1 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed. Keep warm.

Roast or sauté vegetables

Preheat oven to 425°F (220°C) if roasting. Toss the carrots and broccolini with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. For roasting: spread on a baking sheet and roast until tender and lightly caramelized, 12–16 minutes, shaking the pan halfway. For stovetop: heat a skillet over medium-high, add the vegetables and sauté until crisp-tender, about 6–8 minutes.

Carve the rested chicken into portions (breasts and legs). Spoon a generous pool of the silky roasted red pepper Serrano sauce onto each plate or ladle it over the carved chicken pieces. Place a scoop of rustic mashed potatoes alongside and arrange roasted vegetables next to the potatoes.

Top the chicken and sauce with a small handful of organic microgreens. Drizzle 1/2 tsp extra-virgin olive oil over the microgreens and, if desired, sprinkle a little lemon zest for brightness. Serve immediately.