The chicken was beautifully presented on a bed of green bean and tomato salad, with a drizzle of earthy, sweet, yet slightly bitter romesco sauce. This is a one-dish meal and, with advance planning, it’s easy for beginning cooks. Have your butcher split and flatten the chickens. Be sure to make the romesco sauce
and salad before you cook the chicken. You can grill or roast these juicy chickens with equally excellent results.
- Yield: 6 Servings
- 3 small broiler chickens (about 21/2 to 3 pounds each), split, backbone removed, and lightly flattened
- 2½ tablespoons Seriously Simple Seasoning Salt or store-bought seasoning salt
- 2 lemon zest
- 1½ lemon juice
- Green Bean, Sweet Pepper & Tomato Salad
- 1 recipe Romesco Sauce
- Put the flattened chicken on a baking sheet. To make the Marinade
- In a small bowl, combine the seasoning salt, lemon zest and juice, and olive oil and stir to blend. Rub the mixture over the chickens so they are evenly covered. Put them in a large lock-top plastic bag and marinate for at least 30 minutes and up to 4 hours in the refrigerator.
- Preheat a grill to medium-high. Grill the chicken, skin-side down, for about 7 minutes, or until the skin is crispy and brown. Turn over the chicken pieces, cover the grill, and continue cooking for 10 to 12 minutes, or until the chicken is cooked through and the juices run clear when the meat is pierced with a knife.
- Spread out the green bean salad on a serving platter to make a bed. Place the chicken pieces on top of the salad. Drizzle 1 tablespoon romesco sauce over each piece of chicken. Serve immediately, with the remaining sauce on the side. You could also serve this on individual plates.