Herb-Roasted Spatchcock Chicken
Chef Tyler Florence of Wayfare Tavern in San Francisco gets as much crispiness as possible when roasting chicken by spatchcocking or butterflying — removing the backbone and flattening the bird so that more of the skin is exposed to direct heat. (Your butcher can do this for you.) He serves his kale Caesar alongside, tossing the caramelized roasted garlic from the chicken into the salad. Recipe from Food & Wine cookbook Chefs' Easy Weeknight Dinners.