Spatchcock Grilled Chicken Recipe

1. Prepare the Chicken

Place the whole chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Open the chicken up and press down on the breastbone to flatten it.

2. Rub the chicken all over with olive oil, then generously season with salt, pepper, and za'atar spice blend. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.

3. Preheat your grill to medium-high heat. Oil the grates to prevent sticking.

4. Grill the chicken skin-side down for 10-15 minutes until nicely charred. Flip and continue grilling for another 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 10 minutes before slicing.

5. Preheat oven to 425°F (220°C). Wash and halve the fingerling potatoes lengthwise.

6. In a bowl, toss with olive oil, salt, pepper, and harissa paste until evenly coated.

7. Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden and tender.

8. Peel and trim carrots. Cut into uniform sticks or leave whole if small.

9. In a large skillet over medium heat, melt butter and add the carrots. Cook for 5 minutes, stirring occasionally.

10. Add honey, ground coriander, salt, and a splash of water. Cover and cook for 10-12 minutes, stirring occasionally, until carrots are tender and glazed.

11. Remove the lid and cook an additional 2-3 minutes to thicken the glaze.

12. Trim the roots off the scallions and toss with a bit of olive oil and salt.

13. Grill scallions over medium heat until charred and soft, about 2-3 minutes per side. Let cool slightly.

14. Finely chop the grilled scallions and transfer to a bowl. Add finely chopped preserved lemon, Dijon mustard, red wine vinegar, and olive oil. Stir to combine and season with salt and pepper to taste.

15. Drizzle pomegranate molasses over the grilled chicken before serving, or serve on the side as a tangy-sweet accent.