Spatchcocked and served with a fresh salsa verde, this chicken is a flavor lifesaver. Juicy, crisp-skinned, and quick, you might never go back to regular chicken again.
About Jonathan Waxman
Jonathan Waxman first stepped into the culinary scene in 1970 when he retired from his career as a professional trombonist to enroll in the La Varenne cooking school in Paris. After working at the celebrated Chez Panisse alongside Alice Waters, Waxman opened his own restaurants in New York City: Jams, Washington Park, and Barbuto. He’s been named one the most influential Americans by Esquire and is the author of two cookbooks, A Great American Cook and Italian, My Way. He lives in Manhattan with his wife and three children. @chefjwaxman
Braised Saffron Carrots
A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.