Whole Chicken

Cook with our 12" Cast Iron Griddle

Ingredients

• 1 tablespoon plus 1 teaspoon achiote paste

• 2 tablespoons white wine vinegar

• 2 tablespoons kosher salt

• 2 teaspoons dried Mexican oregano

• 1 tablespoon smoked paprika

• 1 teaspoon ground chipotle chile

• 1 teaspoon ground black pepper

• ¼ cup olive oil

• 1 (3 1/2- to 4-pound) chicken

• 8 (3-inch) fresh rosemary sprigs

• 8 thyme sprigs

Directions

• Place chicken, breast side down, on a work surface. Using poultry shears and beginning at tail end, cut along each side of backbone, separating backbone from chicken. Reserve for stock or discard. Turn chicken breast side up. Using the heels of your hands, press firmly against breastbone until it cracks and chicken breast flattens.