A 14-pound Thanksgiving turkey? Roasted in less than 90 minutes? [Ed. note: You're really jumping the shark with this one.]

No, it's true! This turkey is truly a Thanksgiving life-saver. No wet brining (a nightmare) or basting (keep that oven door closed). Last week's "blog test" bird was so sumptuous the BF forgave me for not serving stuffing with it. 

The secret: butterflying (a.k.a. spatchcocking) the bird and giving it a dry salt brine. You get a crispy, salty skin, juicy meat on the inside, and boy my brother Mike loves the word "spatchcock."

For directions on how to spatchcock a turkey, J. Kenji Lopez-Alt has the perfect walk-through here: www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html. The bird will have to be prepared this way before you make the dry salt and baking powder brine.

Last year for Thanksgiving, the BF and I hosted six guests and served a 14-pound spatchcocked turkey. Baked it at high heat for 85 minutes. The skin practically cracked when you picked at it, the meat was succulent and moist. This is now the one and only way I ever roast chicken or turkey.

Need further testimony? Serious Eats' Lopez-Alt explains, "Spatchcocking is a method of removing the turkey's backbone to flatten its body prior to putting in the oven. This flatter shape ensures that the meat cooks more evenly and more quickly, allowing the legs to reach a safe temperature without overcooking the breast. The result is hands-down the easiest, most reliable route to a juicy, moist turkey with incredibly crisp skin. It may not look like a traditional Thanksgiving centerpiece, but your tastebuds will certainly thank you."

The BF, Marlowe and I thank you and wish you all a very Happy Thanksgiving!

​NOTES:

• For perfectly cooked turkey, always use a good thermometer. I use a Thermapen. It has saved my butt from overcooked meats too many times to count.
• Start the dry brine at least 24-48 hours prior to roasting​. The longer the brine, moister the meat.
  

PS: A year ago we geared up for the holidays with this gingerbread roll with eggnog whipped cream (www.moveablefeast.me/blog/gingerbread-roll-with-eggnog-whipped-cream). Everyone wants a log. [Ed. note: From Blammo™.]

Adapted from: J. Kenji Lopez-Alt, Serious Eats
Number of servings: 10-12

Directions - Butterflying/Spatchcocking Turkey
www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html

Ingredients - Dry-Brine (prepare 24-48 hours ahead of time)

• ½  cup of Diamond Crystal kosher salt, or six tablespoons Morton's kosher salt
• 2 tablespoons of baking powder

Directions

1. Combine ½ cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl.
2. Carefully pat your turkey dry with paper towels.
3. Generously sprinkle salt mixture on all surfaces: pinch mixture between your thumb and fingers, hold 6-10 inches above the bird, and sprinkle mixture as evenly as possible. Turkey should be well coated with salt, though not completely encrusted. (NOTE: You will most likely not need all of the salt. In some cases, half will be okay; it depends on the size of your bird and your salt preferences.)
4. Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 24-48  hours. 

Ingredients​ - Turkey

• 2 large onions, roughly chopped 
• 3 large carrots, peeled and roughly chopped 
• 2 stalks celery, roughly chopped 
• 8-10 thyme sprigs
• 1 whole turkey (12-14 pounds), butterflied according to the instructions above, backbone, neck, and giblets reserved (if you're making gravy)
• 1 tablespoon grapeseed or vegetable oil

Roasting Directions

1. Preheat oven to 450 °F. Adjust oven rack to middle position.
2. Line a rimmed baking sheet or broiler pan with aluminum foil.
3. Scatter onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
4. Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
5. Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into the deepest part of the breast registers 150 °F, and thighs register at least 165 °F, about 80 minutes for a 14-pound turkey.
6. When turkey is done, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature [Ed. note: ROOM TEMPERATURE] for 20 minutes before carving.
7. Carefully pour any collected juices from roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Presto, gravy.
8. Carve it!

Most evenings, it's just the BF and I having dinner, so I typically halve recipes.

This is an exception.

The full portions are made here because, well, the leftovers are incredible. It also means that our Marlowe can enjoy some bits with her kibble. [Ed. note: CHIMKINNNN! Yes, I speak dog.] The finished product comes out juicy, flavorful, with a crispy skin.

NOTES:

• Skin-on, boneless chicken thighs were used here.  
• Don't own a grill, so mine are baked in the oven. Included directions for both below.

PS: Last year we were really in an Oktoberfest kinda mood when we broke out the sautéed cabbage with caraway (www.moveablefeast.me/blog/sauteed-cabbage-with-caraway). Even worked in the movie Strange Brew. [Ed. note: Take off!]

PPS: The BF spun off the planet when I made these salted espresso fudge brownies. [Ed. note: CAN I HAVE SOME MORE MAN I NEED SOME ELSINORE BEER TO COME DOWN FROM THE RRRRRRRRR] (www.moveablefeast.me/blog/salted-espresso-fudge-brownies).

​Adapted from: Dennis the Prescott
Number of servings: 6–8

Ingredients
Miso Chicken

• 10 skin-on, boneless chicken thighs
  
• 1 cup white miso
• 1 cup mirin
  
• ½ cup sake
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons toasted sesame oil

Pickles

• 1 English cucumber, thinly sliced
• ⅓ cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 2 tablespoons sesame seeds

Serving Suggestions

• Cooked Jasmine rice 
• Steamed greens, i.e., baby bok choy 
  
• Salad greens
• Toasted sesame seeds, sliced green onions, and hot sauce, to serve
  

 
Directions
Marinade

1. NOTE: make the marinade the night before. 
   
2. Combine miso, mirin, sake, soy, honey, and sesame oil in a bowl and mix well.
   
3. Place chicken in a freezer bag and pour in marinade. Chill overnight in fridge (at least 4 hours, but overnight is best). Get a little under the skin, if possible.
   

 
Pickles

1. Combine cucumbers and salt in a bowl, toss, and let sit for 20 minutes. Rinse the salt off of the pickles, then place back in a bowl.
   
2. Add rice vinegar, sugar, and sesame seeds, mix well, then cover and chill overnight.
   

 
Chicken
Oven Directions:

1. Preheat to 450 °F. 
   
2. Line baking sheet with foil and place a flat roasting/baking rack on the baking sheet. 
3. Remove chicken from  marinade (discard marinade), place chicken on rack, skin-side down.
   
4. Bake 10 minutes, then flip and continue baking 10 minutes, or until crispy on the outside and perfectly cooked through on the inside (reaching an internal temp of 165 °F using a meat thermometer). 
   
5. If your skin is not crispy, stick it under the broiler and keep a careful eye on it.
   
6. Place chicken on counter on let rest for 10-15 minutes. Slice into strips.
   
7. Serve alongside your pickles, rice, veggies or salad. Whatever you like!
   

Grill Directions:

1. Start your grill according to grill instructions. Set the temperature to 450 °F; allow to preheat, lid closed, for 10-15 minutes. 
   
2. Remove the chicken from the marinade (discard marinade), then place chicken on grill, skin-side down. Grill, lid closed, for 10 minutes, then flip and continue grilling an additional 10 minutes, or until crispy on the outside and perfectly cooked through on the inside (reaching an internal temp of 165 °F using a meat thermometer). 
   
3. ​Slice the chicken into thin strips, then serve alongside your pickles, some steamed rice, veggies, and extra fixings. Delicious! 
   

Sometimes the single picture is worth the thousand words. Just look at this reddish bronzed skin! The BF often tells me that he loves the simplest roasted chicken dishes, and this one couldn't be easier. Adapted from Samin Nosrat's Salt Fat Acid Heat, this recipe encompasses two whole ingredients. Three, if you count salt. Genius.

The buttermilk and salt work like a brine, tenderizing the meat to yield an unbelievably juicy chicken with crispy, gorgeously intense-colored skin. Be sure to leave 24 hours for marinating. I streamlined the recipe a bit, as well as decreased the amount of salt in the marinade.

One of the best things about roast chicken is that you can serve it with anything. Try it with these side dishes:

• www.moveablefeast.me/blog/roasted-tri-color-fingerlings-chimichurri-sauce
  
• www.moveablefeast.me/blog/spiced-roasted-carrots-with-avocado-yogurt
  
• www.moveablefeast.me/blog/asian-style-kale-salad
  

Adapted from Samin Nosrat's Salt Fat Acid Heat blog and Netflix special of same name.
Number of servings: 4

Ingredients

• 3 ½ to 4-pound whole chicken
  
• 2 tablespoons kosher salt
• About 2 cups buttermilk (full fat was used here)
  

Directions

1. The day prior to cooking, sprinkle the chicken inside and out with 1 tablespoon of salt. 
   
2. Stir 1 tablespoon of kosher salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in buttermilk. 
   
3. Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 24 hours. If so inclined, rotate the bag over the next 24 hours so every part of the chicken gets marinated.
   
4. Let chicken come to room temperature [Ed. note: ROOM TEMPERATURE should take about an hour, ackshually] before roasting. 
   
5. Preheat the oven to 425 °F, with a rack set one rung below center.
   
6. Remove chicken from the plastic bag and scrape off as much buttermilk as you can. Tightly tie together the legs of the chicken with a piece of butcher’s twine and tuck the wings under the bird. Place the chicken breast side UP in a 10-inch cast iron skillet or on a rack in a shallow roasting pan.
   
7. Slide chicken into the oven, legs toward the back. Roast for 50-60 minutes until brown all over and the legs don't resist when you jiggle them. Also, you can cut into the thigh, and if juices run clear, it's done.
   
8. If chicken gets too brown before it's done, tent a piece of foil over the top. 
   
9. When chicken is done, remove it to a platter and let it rest for 10 minutes before carving and serving.
   

Hey there, folks. Guest blogger here. It's the editor. You know, the guy who chirps pithy, yet spectacularly irrelevant input [in brackets]. 

Wanted to detail a wonderful birthday meal that came a day early for Chef Jacquie, who of course will be working on her birthday (today) for a client, incidentally one of the first attorneys for Facebook. Goes without saying: please click the ad links, visit a sponsor, like the blogs, share them, spread them far and wide, and thank you so much. It comes out to literally dollars of revenue. Lamborghinis on layaway. But I digress.

Won't lie. Jacquie spoils me with food that makes it difficult for restaurants to impress. Often we visit a place that has high marks from the San Francisco Chronicle, yet find ourselves looking at each other like a deer staring at an oncoming truck, eyes screaming, "Meh."

China Live (644 Broadway), the brainchild of George Chen, is a 30,000-square-foot "education in Chinese cuisine" in the heart of San Francisco's Chinatown. Sporting everything from a retail store to a bakery, high-end bourbon bar, demonstration kitchen, flower mart, and multiple restaurants, it's the polar opposite of meh.

For our midday meal we sampled a wide array of their sophisticated–this isn't your grandma's Chinese takeout–dishes. Mostly smaller starters, but we did partake in the highly recommended Crackling Skin Cantonese Fragrant Garlic Chicken, which did not disappoint. Gorgeous.

​However, the starters-appetizers stole the show. Am not just saying that because we enjoyed a Szechaun Starlet* during.

Below, Kurobuta Pork Char Siu with Hot Mustard. Food porn that tasted as good as it looked.

Shan Dong Shui Jiao "Water Dumplings" (Chive and Pork) with Dipping Sauce.

​The favorite, Dungeness Crab and Shrimp Spring Handrolls with Dual Dipping Sauce. Am considering driving back to San Francisco to order about 400 of these for Sunday's Super Bowl. Again, please like, share, and click those ads. [deadpan-face emoji]

Not pictured, we also had some lovely Peking Duck in Sesame Pockets with Kumquat Glaze and Traditional Condiments. We couldn't get a picture because the kumquats refused to sign the appropriate model release form.

Silliness aside, it's always special to share amazing food with someone who truly knows something about amazing food.

Chef, I love you, and your short arms (#selfieproblems). Happy birthday.

By the way, she is 27.

*Szechaun Starlet: Black Tea-infused Angel's Envy Bourbon, Cardamaro Amaro, Campari, Szechuan Peppercorn Bitters and a splash of bubbles

PS: Hey, the dog writes, too. Marlowe, you're hired. You also look especially cute as a UPS driver. (www.moveablefeast.me/blog/mini-butterscotch-apples)
​
PPS: A year ago, she made her own chocolate birthday cake. Because she was tired of cakes that looked better than they tasted. (www.moveablefeast.me/blog/happy-birthday-to-me-chocolate-cake-and-chocolate-sour-cream-frosting)

PPPS: Plans are in place to relaunch this blog in a newer format, where we may or may not start including subjects outside of the regular recipes. This originated out of a sole proprietership business that Chef Jacquie built, which is a big part of the story. So we're considering the occasional foray into the business-side, or an occasional restaurant-meal review. We're an open book, so please comment below on what you would like to see in the future. And again, thank you.

It's so rainy, windy, and grey here in the San Francisco bay area, it's actually reminding me of my native Oregon. Something that always cures the greyness is soup, and the BF and I have been enjoying this one a lot lately. As you know, am not a fan of eating the same thing two nights in a row, but we're actually going on three! [Ed. note: Oh no not another ToS violation.]

This takes no time at all to put together, and reheats very well. It's also not a super spicy soup, unless you want it to be. Depends on the salsa. I used my favorite Frontera brand Tomatillo Salsa and added one serrano pepper to the jalapeños as the BF and I do enjoy a bit of a kick.

Final note, this is delicious served with white rice in it (or as a side), which helps offset the spiciness.

Adapted from: A Pinch of Yum
Number of servings: 4-6
 
Ingredients

• 2 tablespoons olive oil
• 2 jalapeños, ribs and seeds removed, minced
• 1 serrano pepper, ribs and seeds removed, minced (optional)
• Half of a yellow or red onion, minced
• 4 cups water
• 1 teaspoon salt (more as needed)
• 1 pound boneless skinless chicken breasts or thighs (breasts were used here)
• 2 14-ounce cans white beans (canellini, great northern or corona), drained (one jar corona and one jar canellini were used here)
• 1 16-ounce jar salsa verde (Frontera brand Tomatillo Salsa was used here)
• 2 limes (1 juiced and 1 quartered for serving)
• Fresh limes, cilantro, sour cream, shredded cheese, radishes, avocados, Fresno peppers, tortilla chips for serving

Directions

1. In a soup pot over medium heat, sauté the onion, jalapeño and serrano pepper (if using) with olive oil until soft and fragrant.
2. Add the water and salt, and bring to a boil. Add the raw chicken breasts. Cover and cook for 5-10 minutes.
3. Remove from heat, but leave the lid on so that the chicken continues cooking for another 20 minutes. Remove the chicken breasts, set aside to cool.
4. Add the white beans and salsa to the pot. Simmer for 30 minutes over medium heat.
5. While it's simmering, with a serving spoon, scrape across the tip of the broth to remove excess fat and foam.
6. Shred the chicken and add it back to the pot.
7. Just before serving, squeeze the juice of one lime into the pot. Cut the remaining lime into wedges for serving. Add the salt; taste and adjust as needed. Serve with fresh cilantro, sour cream, and shredded cheese.

PS: One year ago the BF/editor made me seriously LOL when he snuck in a Gollum/Lord-of-the-Rings GIF into a recipe for baked cod (www.moveablefeast.me/blog/baked-cod-with-sherry-herbs). [Ed. note: #SorryNotSorry]

Tonight at sundown begins Yom Kippur. For 25 hours we will fast. [Ed. note: A WHOLE DAY AND AN HOUR DEATH WHERE IS THY STING?] This “Day of Atonement” (English translation) isn't Hanukkah, but it's the holiest day of the year, and a day to begin the new year with a fresh start.

When I was young, my mamala used to make her famous roast chicken before the fast and another one to break fast. We lived in a small town about 200 miles (round trip) from the nearest synagogue in Portland, Oregon. By the time services were over, and it was past sundown, we made it home around 8:00pm and started roasting a chicken we didn't actually eat until 10:00pm. It was a long day and we were all pretty hangry [Ed. note: A technical term.] by that point! 

​Although hardly traditional Jewish fare, this Mexican-marinated roast chicken is the perfect way to start the fast and it will be an easy and equally delicious meal to break fast. Best of all, I prepared everything ahead of time, so I didn't have to start the process after work.

A word about the marinade: you're probably thinking mayonnaise is an odd choice, but it's not. It works. The Best of Fine Cooking explains, "Mayonnaise is the perfect base for marinade as it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the smoky chipotle and the beer adds depth of flavor."

The spice level is relatively mild, for my taste. If you like a bit more kick, like the BF and I do, add an additional ¼ - ⅓  cup of purée to the mayo.

Serve this chicken with anything! We made burrito bowls, but it's perfect served in a tortilla as a burrito or taco. Our side dishes included saffron rice, black beans, pickled red onions, avocados and a delectable cilantro vinaigrette that was so good, it will have its own blog entry very soon.

To all of my tribe, wishing you a meaningful Yom Kippur and an easy fast.

Adapted from: The Best of Fine Cooking, Mexican, 2018
Number of servings: 4-6

​Ingredients

• One 7-oz. can chipotles in adobo
• ½ medium white onion, coarsely chopped
• ¼ cup dark beer (such as Negra Modelo)
• ¼ cup packed fresh cilantro
• 2 tablespoons fresh lime juice (from 1 medium lime)
• Fine sea salt
• 1 cup mayonnaise; more as needed
• 2 pounds boneless, skinless chicken thighs

Directions

1. In a blender, purée the chipotles with adobo sauce until smooth. Add onion, beer, cilantro, lime juice and large pinch of salt to chipotles. Purée until smooth. 
2. Transfer mixture to a large nonreactive baking dish. Fold in the mayonnaise and ⅓ cup of the chipotle purée. If you like more of a spicy kick, add ¼ - ⅓ cup more purée. 
3. Refrigerate remaining purée for another use. It will keep in an airtight container for at least one month. 
4. Add the chicken to the marinade. Cover dish with plastic wrap and refrigerate for at least 2 and up to 4 hours.
5. Heat a gas grill to high or use a stove-top grill pan (as I did). Remove chicken from marinade and grill unil they have grill marks, about 4-6 minutes on each side. 
6. Let rest for 5 minutes, slice and serve.

NOTE: You can make the marinade ahead of time. Tightly covered, the marinade (with mayo) will keep in the refrigerator for up to two days.

Labor Day weekend. The end of summer. [Ed. note: Fact check = BOO] Baseball pennant races and the beginning of football season. [Ed. note: Fact check = YAY] During my childhood it was family gatherings, the Jerry Lewis MDA Telethon [Ed. note: Fact check = LADY], and literally the next day, the beginning of school. [Ed. note: Fact check = BOO REDEUX] A time many of you fire up the grill, and yet maybe some of you are looking for a healthy alternative.

It's not that I actively solicit requests (although to be clear, please never be afraid to reach out!), but for years this healthy chicken parmesan has been a hit with clients, friends, and family, and they all demand the recipe. The common comment usually revolves around how deceptively healthy this is. Sporting unbreaded chicken and loaded with vegetables, even the BF has said it feels like a pasta-inspired "cheat" that…really isn't. [Ed. note: Fact check = TRUE]

The dish is tasty any time of year. In summer, you can't beat a vegetable medley of zucchini, yellow zucchini, carrots and parsnips. In winter, instead of zucchini I substitute rutabaga, kohlrabi, butternut squash or celery root. Bonus: it's low carb, gluten free, grain free, and ready in under an hour. Perfect for weeknights, and if you are tending a summer garden as we approach Labor Day, this is a wonderful way to utilize those vegetables.

If you own one, you can use a Spiralizer, but I actually found it much easier to simply use a hand-held julienne peeler (see photo below). Last September, I used the same inexpensive tool to whip up the Vegetable Noodle Nest with Soft Boiled Egg. www.moveablefeast.me/blog/vegetable-noodle-nest-with-soft-boiled-egg  

Of note, almost all Spiralized or juilienned vegetables (especially root varieties) hold well for several days in the fridge, with the exception of zucchini, which tends to get a little limp and watery after a day. After Spiralizing the veggies, wrap them in a paper towel and place in a Ziplock bag. Get all the air out of the bag, and presto, you're done. For myself and the BF, the meal prep occurs at the beginning of the week, and all I have to do is sauté the veggies when dinner time comes around. To quote the immortal words of my spirit animal Ina Garten, "How easy is that?"

Hope everyone has a wonderful Labor Day weekend, and repeating: if you see anything on the other sections of my web site (i.e., photos) that you'd like to see a recipe blog post for, let me know in the comments below or reach out on any of the social media platforms listed. [Ed. note: We also accept e-mail, snail mail, carrier pigeon, smoke signals, drums, etc.]

​

Inspired by: Giada De Laurentiis, FoodNetwork.com
Number of servings: 4

Ingredients
Chicken Parmesan

• 2-3 tablespoons extra virigin olive oil
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 2 tablespoons Italian flat leaf parsley leaves, finely chopped
• Salt and freshly ground black pepper
• 2 lbs or 2 large boneless, skinless chicken breasts (cut in half lengthwise to make 4 cutlets) 
• 3 cups marinara sauce or one 24-ounce jar of your favorite brand or homemade (my favorite sauce is Don Pomodoro; contains no added sugar and tastes incredibly fresh)
• 1 cup mozzarella, shredded
• 8 teaspoons parmesan cheese, finely grated
• Basil, julienned, or chopped

Vegetables

• 1 tablespoon extra virgin olive oil
• 2 medium green zucchini (not the enormous-bigger-than-your-head zucchini)
• 2 medium yellow zucchini  
• 1  parsnip, peeled
• 2 carrots, peeled
• ½ teaspoon salt

Directions
Vegetable Prep

1. Julienne the zucchinis, and parsnip just to the core (do not go past that point). Julienne the whole carrot. If using a Spiralizer, do the whole vegetable, no need to worry about the core. Cut super long pieces into smaller strands, about 6-8 inches.

Chicken Parmesan

1. Preheat oven to 475 ˚F. 
2. Prepare a 9 x 13 inch oven-proof vessel and pour in marinara sauce.
3. Mix the olive oil and fresh herbs into a bowl and blend. Season with salt and pepper.
4. Gently pound chicken cutlets until even thickness.
5. Brush both sides of chicken cutlets with the herb oil. Heat a large sauté pan over medium-high heat. Add cutlets and cook just until brown, about 2-3 minutes per side.
6. Place cutlets over the marinara sauce and spoon sauce over chicken to lightly cover.
7. Top with mozzarella, sprinkle with parmesan.
8. Bake until cheese melts and chicken is cooked through, about 5-7 minutes. After baking, I like to briefly place under broiler to get the cheese a little crispy. Not essential, I just like it.
9. Top with basil.

Vegetables (While the chicken is in the oven​...)

1. Heat oil in large sauté pan on medium-high heat.
2. Throw parsnips and carrots into a pan and stir with tongs for approximately 30 seconds to one minute. Add green and yellow zucchinis, and salt. Sauté for approximately one minute or less. You are looking for veggies to be cooked, but not mushy.
3. Divide between four plates. Top with marinara sauce and chicken cutlet.

Sometimes my BF and I like a little heat. Not scorch-your-tongue-off heat, but enough to have a little pop. Not sure why Halloween brings cravings for spicy food, perhaps I'm equating spicy-heat with devils and vampires.

This chicken is a one-pan meal with a side dish to boot, very simple to make, and packed with flavor. (Did you know you can stuff practically anything under the chicken skin for extra flavor? I've stuffed a mixture of spinach, mushroom, and Manchego cheese under the skin as well as several kinds of compound butters–truffle, garlic, lemon, herb–and it's out of this world.)
  
I found this jalapeño chicken recipe in the delightful cookbook Casa Marcela, by Marcela Valladolid. As she says, "For this one, you'd think there's so much heat from the raw jalapeño, but during the roasting it mellows out ... It also serves as a barrier between the flesh of the chicken and the direct heat in the oven, so the breast stays nice and moist."

I varied the peppers a bit because many jalapeños I find in local groceries are so mild they taste like green bell peppers. You can stick with just jalapeño (like Valladolid's recipe), or spice it up and use a mixture of serrano, fresno, jalapeño and/or even poblano. It's spicy, but not too spicy. 

The chicken is roasted with baby potatoes so you have a side dish ready when the chicken is. In my house, we also serve this with black beans and/or rice for a South-of-the-Border-style meal. You can even shred the chicken for tostadas, enchiladas, or tortilla soup.

NOTE:  Use latex gloves when handling chilies!

Adapted from: Casa Marcela, by Marcela Valladolid
Number of servings: makes 1 roast chicken

Ingredients

• 1 pound assorted baby potatoes, sliced into 1-inch pieces
• 6 tablespoons unsalted butter
• Salt and freshly ground black pepper
• ½ cup thinly sliced fresh chiles (jalapeño, serrano, fresno and/or poblano–use one kind of chili or a mix)
• 1 (5 pound) whole chicken, giblets removed
• 3 garlic cloves
• 4 sprigs fresh oregano
• ¼ cup fresh parsley leaves
• 3 limes, 1 sliced into ¼-inch-thick rounds, 2 cut in half

Directions

1. Place racks in the upper and lower thirds of the oven and preheat to 475 °F.
2. Arrange potatoes in a heavy cast iron skillet (just large enough to fit them all in a single crowded layer), and dot with 2 tablespoons of butter. Season with salt and pepper and toss to coat. Set aside.
3. Carefully place chiles under the skin of the chicken (wear your gloves). Stuff chicken cavity with garlic, oregano, parsley, lime slices and remaining 4 tablespoons butter. Season outside of chicken heavily with salt and pepper. Place chicken, breast side up, directly on top of potatoes. Place remaining lime halves around the chicken.
4. Roast chicken and potatoes, rotating pan halfway through the cooking process, until a thermometer inserted into the thickest part of the thigh registers 165 °F, about 1 hour and 20 minutes. Let rest for 15 minutes before carving.

Top to bottom: jalapeño, fresno (red) and serrano peppers